Chicken and Barley Soup
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Cooking time: 60 minutes for menu |
I wanted an easy soup on this rainy, cold day...and a chicken soup. But I wasn't in the mood for chicken noodle. Thus, Chicken and Barley soup was born. I made the stock earlier in the day, then chilled it (outside) so I could remove the fat. (There wasn't much - I'd skip this next time.) You can substitute purchased chicken stock. This makes enough soup for 2 meals (and maybe a lunch). The Onion Biscuits are easy to make and delicious hot from the oven.
Chicken Stock Time: 90 minutes
You can use a whole fryer or any chicken parts to make stock. Leftover chicken bones, a package of wings, etc. I used the meat I wanted for the soup: 2 chicken thighs with legs and bones and one breast. If you use a whole chicken you should have stock left to freeze for other uses.
2 chicken thighs and legs with bone in
1 chicken breast - bone in or not
the tops from a bunch of celery if you have it
2 - 3 stalk celery
2 carrots
1 onion
bouquet garni
enough water to just cover everything
1 tbs chicken base or 1 chicken stock cube or salt to taste
Cut the vegetables into large chunks. If you are using the tops to a bunch of celery use them all - including the leaves. Put chicken, vegetables and herbs into a soup pot or Dutch oven. Add water to cover. Cover, bring to a boil, reduce heat and simmer for an hour - or 2 or three; the longer the better. If you're using an uncooked whole chicken cook at least 2 hours. Can be made anytime during the day, cooked for 1 - 4 hours unattended and finished before dinner. Strain stock and return stock to pan. Pick the chicken off the carcass, cut or tear into bite-size pieces and set aside. Discard bones and vegetables.
Chicken and Barley Soup Time: 60 minutes
I love barley, as a side dish, as a substitute for rice in risotto, and in soups. The barley that I get is (I think) partially pre-cooked so it cooks in about 20 minutes. Regular pearl barley takes about 45 minutes. I'm sorry that I can't be specific about the amount to use. I used 3/4 cup of mine and it was perfect and made a thick soup. If you want a thinner soup use 1/2 cup. If the soup ends up to thick for your taste, add more stock. It's soup...it's easy to fix!
3 - 4 cups cooked chicken, more or less
4 - 5 carrots
3 - 4 stalks celery
1 onion
1 can sweet corn, 15oz (450gr)
1 can whole tomatoes, 15oz (450gr)
1/2 - 3/4 cup pearl barley
1 1/2 - 2 quarts (1500 - 2000ml) chicken stock
Bring stock to a boil over medium high heat. Cut carrots in half, the long way then thinly slice. 1/8" (3 cm). Add to stock. Thinly slice celery, add to stock. Chop onion, add to stock. Open and drain sweet corn and add to stock. Add barley to stock. Cover and simmer - may need to reduce heat a bit. Let simmer for 30 minutes. Open tomatoes and drain. Chop tomatoes and add to soup. Add chicken to soup. Cover and simmer 15 minutes longer.
Now: too thick? Add more stock. Too thin? Add 1/3 cup vermicelli (cooks fast and thickens nicely) Taste. Everything done? Serve.
Onion Biscuits Time: 25 minutes
These are a variation on the traditional Baking Powder Biscuit. There is only 1 secret to making light, fluffy biscuits successfully: don't handle the dough too much, it makes tough biscuits. The secret to eating biscuits successfully is to do it while they're hot. Cold biscuits resemble hockey pucks. They do not keep.
1 small or 1/2 large onion, about 1/2 cup put the rest in the soup
1 tbs olive oil
1/4 cup plus 2 tbs milk If you don't have milk you can sub 2 tbs yogurt and enough water to total
3/4 cup flour
1/4 cup whole wheat flour
1 tsp baking powder
1/2 tsp oregano
2 tbs butter (chilled is best)
Chop onion and sauté in oil over medium heat until tender. Put in blender along with milk and puree until smooth. Put all dry ingredients into bowl. Add butter and cut in with pastry blender, fork or 2 knives. The idea is to get the butter and flour mixed so that it looks like tiny pebbles or coarse sand. Add onion/milk and stir lightly and briefly until just sort of combined. Scoop dough out onto a lightly floured surface - any clean counter top or table will work. Knead lightly 5 - 7 times: press it together lightly, turn it over and do it again, folding it over on itself as you turn it. It is not going to look well mixed or smooth lake bread dough. Rub flour on a rolling pin and lightly roll dough out to 1/2 inch (1.25 cm) thickness. Try to get it square shaped. Instead of the usual circles cut the dough into 2 - 2.5 inch (5 - 6.25cm) squares. This makes all of the biscuits from one rolling - less handling. Put on lightly oiled baking sheet. Bake for 10 - 15 minutes in 425F (215C) oven or until lightly browned. Remove and serve immediately.
Note: This will yield 5 - 8 biscuits. I cut my regular biscuit recipe in half.
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Cooking Schedule:
60 minutes for the soup |
Wee break for 25 minutes |
Cooking for Two? Or more?
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