RECIPE: Chicken Barley Soup
I created this whole recipe out of lack of having anything substantial in the fridge, having left over barley and the need to make something wholesome and hearty for Matt and I to eat. It is strictly what happens when I have a little bit of this and a little bit of that in my pantry and fridge and the delight I get from using it all up before going grocery shopping again.
8 cups of broth (I used my usual Rapunzel bouillon cubes)
4 stalks of celery, diced
4 carrots, sliced
1 Vidalia onion, diced
2 cups of cooked barley
2 veggie chicken patties (I used Gardien Chick’n Scallopini)
1 cup of fresh spinach
2 medium tomatoes, diced
Now basically all I did was bring the broth to a boil and added all the ingredients with the exception of the spinach and the chicken patties and let everything simmer for about 30-40 minutes.
In the meantime I cooked the veggie chicken patties in some olive oil until slightly browned and heated throughout. I then sliced them into small bite sized pieces and added them to the simmering soup.
In the last five minutes or so I added the fresh spinach and simmered until it was wilted but still a really nice green color.
I really enjoyed this soup. The smell was great and filled the house with warmth and happy thoughts and the taste was very enjoyable and satisfying. Give it a try and let me know what you think.
Posted on February 13, 2012, in Food, Main Courses, Recipes, Soups and tagged barley, chicken, chicken barley soup, soup, un-chicken barley soup, vegetarian chicken barley soup. Bookmark the permalink. Leave a comment.