Tag Archives: healthy

Rosemary Chicken Barley Soup

Rosemary Chicken Barley Soup

Oh, hello there!  It’s been quite a while since I have posted.  I took boneafidebaker.com down a while back, but recently have been contemplating bringing it back.  I figured I would post here for now.  I’ve been working at eating healthier, so I thought I would share one of my favorite healthy recipes.

This soup has become my go-to meal for weeknights when I don’t feel like cooking.  I’ll make a pot of it once a month or so, have it for dinner that night, then freeze the rest in individual portions.  I just run a little hot water over the outside of the container to get the frozen soup to release, then put the soup in a pot and reheat it on the stove (medium heat, stirring often).

I like to use homemade chicken stock.  This way I control exactly what’s going in to my soup, plus I think it tastes so much better this way.  Don’t have any homemade stock?  No worries, store-bought chicken broth or stock works great too!

Now, on to the recipe…  First, prep your ingredients.  Chop the onion, celery, and carrots.  Mince the garlic.  Measure out your spices.  (Don’t put your cutting board and knife away yet; you’ll need these to cut up the chicken later!)

Veggies & Seasonings!

Next, melt the butter in a large pot over medium-high heat.  Cook the onions, carrots, and celery until they soften up a bit (about 8-10 minutes).  I used a 6qt  dutch oven, and everything barely fit!  It’d be easier to use at least a 7qt pot, or cut the recipe in half for smaller pots.


Add the garlic and cook another minute or two, then add the barley and cook an additional minute.

Garlic and Barley added!

Now you get to add everything else in.  Start with the rosemary and thyme, add a little salt and pepper, then mix it all together.  Place the chicken in the pot, then cover with the chicken stock.

Everything else is added!

Bring the soup to a boil, then reduce the heat to medium-low, cover the pot, and allow to simmer for about 50 minutes.  Next, take the chicken out and cut it in to small pieces.

Almost done!

Add the chicken back to the pot and allow to simmer for another 5-10 min.


Serves 8, with approximately 370 calories per serving.



Rosemary Chicken Barley Soup


  • 2 Tbs Unsalted Butter (Or Cooking Oil)
  • 1 Large Yellow Onion, Chopped
  • 6 Large Carrots, Diced
  • 6 Celery Stalks, Diced
  • 4-6 Garlic Cloves, Minced
  • 1 Cup Uncooked Pearl Barley
  • 16 Cups Homemade Chicken Stock (Store-Bought works great too!)
  • 3 Pounds Boneless Skinless Chicken Breasts
  • 1 tsp Dried Thyme
  • 2 tsp Dried Rosemary
  • 4 Bay Leaves
  • Salt & Pepper to Taste

Heat the butter (or oil) in a 7-8qt pot over medium-high heat.  Cook the onion, carrots, and celery until softened (8-10 minutes).  Add the garlic and cook for another minute or two, then add the barley and cook for 1 additional minute.

Add the rosemary and thyme, along with a little salt and pepper and mix it all together.  Next, add the chicken, then cover everything with the chicken stock.

Bring the soup to a boil, then reduce the heat to medium-low, cover, and allow to simmer for 50 minutes.  Remove the chicken and cut it in to small pieces (still allowing the soup to simmer the entire time).  Add the chicken back to the pot and allow the soup to simmer an additional 5-10 minutes.  Add salt and pepper to taste.

Serves 8, Approximately 370 calories per serving.



Recipe adapted from http://www.tablespoon.com


Healthy Chocolate Banana Ice Cream (Dairy Free)

Well hello there.  I know, I haven’t posted in a long time.  Sorry about that, I have been working on redesigning the site and haven’t had as much time for new posts…  But no worries, I have been baking up a storm and have some recipes lined up for you!

Anyway, I wanted to share a quick, healthy, and easy recipe that a friend of mine gave me the idea for.  Make healthy, dairy free ice cream out of frozen bananas!  I thought it sounded weird at first, but it’s really tasty!  So tasty you won’t even know you’re eating healthy 🙂

Just a quick note; I recommend freezing your bananas peeled and sliced.  This will help them blend better.  If you freeze your bananas with the peels on, simply run them under some warm water until the peel softens a bit, then scrape the peel off with a spoon.  Make sure your bananas are very ripe before freezing them.  They should have some spotting, but not be all brown and mushy.


Doesn’t it looks delicious?!



Healthy Chocolate Banana Ice Cream (Dairy Free)


  • 6 Frozen Large Bananas
  • 1 Cup Homemade Almond Milk (or store-bought original unsweetened almond milk)
  • 1 Tbs Pure Vanilla Extract
  • 2 Tbs Unsweetened Cocoa Powder

First place the almond milk, vanilla extract, and cocoa powder into a large blender.  Next add in the frozen bananas.  Blend until smooth; you may need to stop the blender and stir the mixture by hand a few times to get everything to completely combine.  Serve immediately (freeze no longer than 2-3 hours for more of a soft-serve consistency.  If you freeze its longer, you may need to let it sit out of the freezer for a while before you can scoop it out of the container.  Makes 6-8 servings.