chicken barley soup w/potatoes & carrots
(1 RATING)
I used to just make chicken noodle soup and loved it. This is a more hearty soup from northern Italy with a thick, soothing texture. A perfect one dish meal with bread and salad even better!
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prep time
cook time
method
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yield
6 to 8
Ingredients
- 10 cups chicken broth
- 1 cup pearl barley
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 small leeks white part only, well cleaned & diced
- 1 large stalk celery with leaves thinly sliced
- 1/4 cup flat leaf parsley chopped fine
- 1 teaspoon finely chopped fresh rosemary or 1/2 tsp dry
- 2 medium potatoes, peeled and cubed 1/2"
- 2 large carrots peeled and thinly sliced
- 1/2 cup freshly grated parmesan cheese (optional)
How To Make chicken barley soup w/potatoes & carrots
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Step 1Bring the broth to a boil in a large soup pot over medium-high heat. Stir in the barley slowly and when it begins to boil, reduce the heat to slow but steady simmer. Cover and cook until the barley is almost tender about 45 minutes.
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Step 2Heat the oil and butter in medium skillet over medium-high heat. Add the onion, celery, parsley & rosemary and saute until the onion begins to turn golden, around 5 minutes. Transfer this into the soup pot mixture, scraping skillet with rubber spatula.
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Step 3Add the potatoes and carrots to soup, cook till tender about 30 min. Season with salt & pepper to taste. Serve in warmed bowls and sprinkle with cheese if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Soups
Category:
Other Main Dishes
Category:
Chicken Soups
Culture:
Italian
Tag:
#Healthy
Keyword:
#recipe
Keyword:
#very
Keyword:
#hearty
Keyword:
#Addictive
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