chicken barley soup w/potatoes & carrots
(1 rating)
No Image
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!
(1 rating)
yield
6 to 8
Ingredients For chicken barley soup w/potatoes & carrots
-
10 cchicken broth
-
1 cpearl barley
-
2 Tbspolive oil
-
2 Tbspunsalted butter
-
3 smleeks white part only, well cleaned & diced
-
1 lgstalk celery with leaves thinly sliced
-
1/4 cflat leaf parsley chopped fine
-
1 tspfinely chopped fresh rosemary or 1/2 tsp dry
-
2 mdpotatoes, peeled and cubed 1/2"
-
2 lgcarrots peeled and thinly sliced
-
1/2 cfreshly grated parmesan cheese (optional)
How To Make chicken barley soup w/potatoes & carrots
-
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.
-
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.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Chicken Barley Soup w/potatoes & carrots:
ADVERTISEMENT