Chunky Chicken-Barley Soup
9/13/08 Very good. Extremely easy. No leftovers. 11 carbs/cup. I usually add an entire rotisserie chicken.
9/13/08 Very good. Extremely easy. No leftovers. 11 carbs/cup. I usually add an entire rotisserie chicken.
- Carbohydrate 208.011046203619 g
- Cholesterol 43.98625 mg
- Fat 11.7082094652652 g
- Fiber 37.3684027942909 g
- Protein 40.4770085424853 g
- Saturated Fat 3.3894889674162 g
- Serving Size 1 1 Serving (2424g)
- Sodium 8251.12650743223 mg
- Sugar 170.642643409328 g
- Trans Fat 1.78988163081587 g
- Calories 1050 calories
Step-by-step
- Saute onion, carrots, celery and garlic in hot oil in a large Dutch oven over medium-high heat for 5 minutes.
- Add chicken broth, water,seasonings and barley.
- Bring to a boil, reduce heat, and simmer, partially covered, 25 minutes or until vegetables are tender.
- Add chicken and heat an additional 10 minutes until barley is tender.
Barley dictates the rhythm of this entire pot, requiring precise moisture management so the grains expand without turning the broth muddy. Pearled barley absorbs liquid steadily during a twenty-five minute simmer, but adding it too late leaves the grains chalky inside, while dropping it in with the cold oil ruins the foundational vegetable sauté. Render the aromatics in olive oil over medium-high heat for precisely five minutes to caramelize the exterior sugars of the onions and carrots without scorching the minced garlic.
Starch control is paramount when combining pre-cooked poultry with raw grains. Introducing the chopped chicken during the final ten minutes prevents the meat from shedding its remaining moisture into the broth and turning fibrous. Keep the Dutch oven partially covered to maintain a gentle convection current that circulates heat evenly across the heavy bottom of the vessel.
Rotisserie poultry serves as a reliable shortcut when whole bones are unavailable, yielding a savory profile if shredded into uniform half-inch chunks. Store leftovers in an airtight container for up to four days, noting that the barley will continue to hydrate overnight and may require a splash of water during reheating.
