Chicken and Barley Soup
Chicken and Barley Soup
Prep time
Cook time
Total time
This soup is reminiscent of the vegetable soup you had as a kid, but uses more sophisticated flavours to add elegance to a rustic dish. The addition of chicken makes it more of a meal, and the balsamic vinegar gives a subtle tangy note to the soup.
Author: Chicken Farmers of Canada
Serves: 10
Ingredients
- ½ lb (0.3 kg) ground chicken
- 1 tbsp (15 ml) vegetable oil
- 1 cup (250 ml) onions, diced
- 2 cloves garlic, diced
- ½ lb (0.3 kg) mushrooms, large
- 1 carrot, large
- 1 stalk celery, large
- 1 tbsp (15 ml) thyme, fresh
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) soy sauce, low-sodium
- 1 tbsp (15 ml) balsamic vinegar
- 1 tsp (5 ml) salt
- ½ tsp (2.5 ml) pepper
- 4 cups (1 litre) water
- ½ cup (125 ml) pearl barley
- 1 can black beans
Instructions
- Heat oil over medium-high heat in a large pot. Add ground chicken and cook until no longer pink inside. Add onion and garlic and reduce heat to medium. Cook for another 5 minutes, stirring occasionally.
- Wash and slice mushrooms, carrot and celery. Mince the fresh thyme. Add to ground chicken and cook for 15 minutes or until the liquid has evaporated from the mushrooms.
- Add tomato paste, vinegar, soy sauce, salt and pepper. Stir to coat vegetables. Add water and barley. Bring to a boil.
- Reduce heat, cover and simmer for about 45 minutes or until barley is tender
- Rinse canned beans, add to mixture and heat through.
Notes
Freeze remaining fresh thyme in a zip lock bag for use in other recipes.
This hearty soup makes a quick one-bowl meal. Serve with multigrain crusty bread.
This hearty soup makes a quick one-bowl meal. Serve with multigrain crusty bread.
Nutrition Information
Serving size: 225 g Calories: 160 Fat: 5 g Saturated fat: 0 Carbohydrates: 20 g Sugar: 2 g Sodium: 410 mg Fiber: 6 g Protein: 10 g Cholesterol: 15 mg