Saturday, August 6, 2011

{soups-salads-and-salad-dressings} Spring Chicken And Barley Soup

 

Spring Chicken And Barley Soup

Source : EatingWell

You might think of barley as an addition to hearty, wintery soups, such
as mushroom-barley or beef-barley soup,
but it also works well in lighter soups like this one with chicken,
asparagus and peas.

4 servings, about 2 cups each

Ingredients

1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 cloves garlic, divided
6 cups reduced-sodium chicken broth
1 large bone-in chicken breast, (10-12 ounces), skin removed, trimmed
1/3 cup pearl barley
1 15-ounce can diced tomatoes
1 cup trimmed and diagonally sliced asparagus, (1/4 inch thick)
1 cup fresh or thawed frozen peas
1/2 teaspoon coarse salt
Freshly ground pepper, to taste
1/2 cup lightly packed torn fresh basil leaves
1 strip orange zest, (1/2 by 2 inches)

Preparation

Heat oil in a large saucepan over medium heat.
Add onion and celery and cook, stirring, until beginning to soften, 2 to
4 minutes.
Grate or finely chop 1 clove garlic.
Add to the pan and cook, stirring, until fragrant, about 1 minute.
Add broth, chicken and barley.
Bring to a gentle simmer.
Cover and cook over low heat until the chicken is cooked through, about
20 minutes.
Transfer the chicken to a plate with a slotted spoon.
Return the broth to a simmer and cook until the barley is tender, 20 to
30 minutes.
Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
When the barley is done, add the chicken, tomatoes and juice, asparagus,
peas, salt and a grinding of pepper.
Return to a simmer.
Cover and cook over low heat until the asparagus is tender, about 5
minutes more.
Coarsely chop the remaining garlic clove.
Gather basil, orange zest and the garlic and finely chop together.
Ladle the soup into bowls and sprinkle each serving with a generous
pinch of the basil mixture.

Nutrition

Per serving : 265 Calories; 6 g Fat; 2 g Sat; 3 g Mono; 39 mg
Cholesterol; 28 g Carbohydrates; 24 g Protein; 7 g Fiber; 745 mg Sodium;
405 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 2 lean meat

Tips & Notes

Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to
2 days. Reheat the soup, thin with broth if desired and finish with Step
4 just before serving.

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