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Winter Vegetable Chicken Barley Soup Recipe
Winter Vegetable and Chicken Barley Soup
Try A New Homemade Winter Vegetable Soup
A warming comfort food, this homemade winter vegetable soup is loaded with 8 fresh vegetables, chicken, barley, and noodles. What a perfect pairing---this delicious hot soup served on a cool or shivery winter day.
It's my newest soup creation, and gets the winning approval of my husband. That's quite an accomplishment, as he is often doesn't like to try new foods. But, he really liked this soup! Whew! I like it, too. So, it's a keeper and I'll be making it more often. I hope you give it a try to give me feedback of what you think.
Recipe and Image Credit: Winter Vegetable Chicken Barley Soup
Property of Author, MariannesWhims
Fresh Wintertime Vegetables
Do You Cook Root Vegetables?
Have you ever cooked these root vegetables: rutabagas, parsnips and turnips? What dishes do you make using them?
We're looking forward to hearing your comments whether you've tried them.
Veggie Quiz --- Question 1
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Fiestaware by Homer Laughlin is a design that keeps the same pattern for years so you can trust replacing or adding a piece to match the same color and design that you have.
This casserole dish would be beautiful to use on the table as your soup tureen.
You Might Like To Serve Your Soup From A Fiesta Casserole Dish And Bowls - Available In Several Color Choices
I love the look and colors of Fiesta dinnerware. Both their bold and suble colors are beautiful and the workmanship is like an art form. Here's some of the features that make me trust Fiestaware.
~Lead and cadmium-free glaze
~Warranty- 5 years chipping
~MADE IN USA
A Chef Knife Is Essential
This chef knife has professional high-carbon steel blade and a handle made of black polymer. Good balance. Makes chopping and dicing vegetables and fruits a quicker task.
Two Culinary Techniques Made Super Soup
Searing Chicken And Roasting Vegetables
Roasting the vegetables brings out their best flavor. Tossed with olive oil, and sprinkled with fresh rosemary, a little sea salt and other herbs or spices adds to the flavor. Stir if possible at least once during roasting. They weren't roasted as long as I normally would. As soon as they were tender and a few barely beginning to show browning, I took them out of the oven. I wanted them to look fresh and keep their color in the soup. They're roasted at 375 degrees F.
The chicken in this soup was first seared. Searing is browning meat in a skillet with a small amount oil or on a grill, over medium- high heat. When it's browned on one side, turn it over and do the same to the bottom side. It will seal in the juices and moisture. Then it was baked in the oven for a short time to finish it off.
So sear the chicken breast quickly, then bake in a 400 degrees F. oven for approximately ten minutes. It was tender, not dry when added to the soup minutes before serving.
The soup was very flavorful so the added steps of searing the chicken and roasting the veggies was well worth it.
Tip: Cook Pearl Barley For Soup Ahead Of Time
My healthy soup has cooked barley. I cook pearl barley ahead of time for 50-60 minutes, and freeze it in portions. To add it to a recipe I thaw it in the refrigerator overnight or by microwave. 2nd option-Soak pearl barley more than 5 hours or overnight. Hulls open, boil it in water 15 minutes.
Winter Vegetable Chicken Barley Soup ---The Recipe Follows
Full of healthy ingredients, this homemade winter soup has a mix of 6 fresh root vegetables prevalent to the season, plus two more-celery and kale. Enjoying a large size bowl of this soup is warm and satisfying, and is a healthy meal.
Note: My recipe calls for barley. I cook it ahead of time separately, as it takes 50-60 minutes. I used Bob's Red Mill Pearl Barley. Another option is to let pearl barley set in double the amount of water overnight, or for five hours. Then, boil it in water for fifteen minutes. Or, use hull-less barley for faster results.
Assemble all your ingredients and prepare fresh vegetables, peeling and cutting, as listed. I leave the peeling on the red potatoes for color and nutrition.
The broth was flavorful and a pretty peach color. If you like, add more spices, herbs, and pepper, to suit your taste.
It is optional to add small button mushrooms to soup before serving. They come bottled but if you prefer fresh mushrooms, put them in your soup earlier.
I grated orange peel to make orange zest with a zester hand tool. It adds a good citrus tang to each bowl when serving.
Prep Time: 45 minutes
Total Time: Approximately 50-60 minutes
Serves: 5-6 large servings
Ingredients: Winter Vegetable Chicken Barley Soup
- 2 medium carrots peeled and cut 1/4 inch slices
- 1 medium parsnip peeled and sliced
- 1/2 medium turnip peeled and coarsely chopped
- 1/2 medium rutabaga peeled and coarsely chopped
- 2 medium or 6 baby red potatoes skin intact coarsely chopped
- 2 Tablespoons olive oil
- 2 stalks celery sliced into 1/4 inch slices
- 1 medium onion diced
- 3 leaves flat dark green kale de-vein main stem and chop or tear
- 1 Chicken breast fillet (skinless / boneless)
- Small amt. oil for searing chicken
- 3/4 cup cooked pearl barley
- 1 1/2 cups dry egg noodles
- 1 32 ounce carton (4 cups) Low sodium Chicken Broth (used Imagine)
- 2 1/2 cups water
- 1/3 - 1/2 cup tomato sauce (your preference)
- 1 tsp. paprika
- 1 tsp. onion powder
- 2 tsp. fresh rosemary sprig
- 2 tsp. (2 cloves) minced garlic
- Optional - 1/2 cup small button mushrooms (bottled)
- Optional - orange zest freshly grated (orange peel)
Use as Soup Pot or a Dutch Oven
This is one of the best selling Dutch ovens you can buy.
Instructions: Winter Vegetable Chicken Barley Soup
- Preheat oven to 400 degrees F. Sear chicken breast fillet in small amount of oil lightly browning both sides.
- Place on small oven-proof dish (used pie pan with parchment paper). Bake in oven 10 minutes. While waiting . . .
- Meanwhile, In your soup kettle or dutch oven, saute diced onion in a small amount of water about 4-5 minutes until opaque and tender.
- Chicken done? Set it aside to cool. Turn oven down to 375 degrees F.
- Next, mix the cut veggies, the carrots, parsnip, rutabaga, turnip, red potatoes, and celery in a large bowl. Mix in 2 Tablespoons olive oil and sprinkle finely chopped rosemary over vegetables and toss.
- Place vegetables on a sided sheet pan (broiler pan bottom) covered with parchment paper. Spread out vegetables and sprinkle lightly with a pinch of sea salt. Roast in oven for 20 minutes until tender but not over-browned. Continue while they roast. . .
- Pour chicken broth, water, tomato sauce, and cooked pearl barley in a dutch oven or soup kettle. Stir, then add paprika, onion powder, minced garlic. Heat over medium heat.
- Cut up cooked chicken into small pieces. Set aside. Add roasted vegetables to the soup.
- Heat broth mixture to boiling. Add noodles. Cook about 6 minutes. When noodles are "al dente", turn down heat to simmer and add kale, and chopped chicken. Add (optional) bottled mushrooms. Simmer a few minutes or serve when kale is ready.
- Dish Up! Garnish with medium ground pepper, salt, and grated orange zest. Enjoy!
Do You Like This Soup Recipe? Please Rate It!
Save A Trip Finding Pearl or Hulled Barley
Your Choice: Pearl barley or hulled barley?
Tip: I usually cook my barley ahead of time and freeze it, ready to add to soups or stews and other dishes.
Hulled barley has the very tough outer hull taken off but not an inner hull which gives fiber and added nutrients to the barley.
With pearl barley the hull has been removed and inside polished. It still has many nutrients but isn't considered whole grain, as it's lost all or part of the bran.
Two different kinds of barley shown below.
Making You Hungry? Bon Appetit!
Thank you all so much for stopping by and viewing my recipe article.
Are you from a culture that uses root vegetables such as turnips, rutabagas, parsnips, found in this soup recipe? Many Americans eat potatoes and carrots, which are common root vegetables in this soup. But, turnips, rutabagas, and parsnips are not our average everyday fare. I find them quite good and give dishes such as soups and stews some unique flavor. Unless you have grown up eating these vegetables, as being vegetarian, or from a culture of Russian, Irish, Scandinavian, or others, maybe you have never tried them.
Are you from a country other than the USA? You are welcome to share your comments.