Sunday, February 20, 2011

Chicken and Barley Soup

In light of the PFP Challenge, I've been making every effort to make our meals more healthy. I wholeheartedly agree in splurges and indulgences, but in moderation. My weight started to creep up when I let indulgences become an everyday thing.

I've turned to cookbooks like these. I have a bunch in my arsenol from thrift stores. Even though I'm not a real recipe-follower, I still own many cookbooks for their inspiration. I like using their recipes as a "starting point" to then add my own to the recipes.

Chicken and Barley Soup
(Adapted from Better Homes and Gardens Low Fat Meals)

2 quarts stock (I used my homemade, unsalted version)
28 oz. can of crushed tomatoes
4 stalks celery, chopped (include leaves)
4 carrots, chopped
1/4 small green cabbage, chopped
1 tsp Kosher salt
1/4 tsp black pepper
1/2 cup quick cooking barley
~3 cups cooked chicken, cubed
2 leftover baked potatoes, cubed

Add the liquids and raw vegetables to a large stock pot, and bring to a boil. Add the salt, pepper, and barley. Cook for about 10 minutes until the barley is tender. Add any pre-cooked ingredients (the chicken, potatoes, and any other veggies on hand you want to use up) and let come up to temperature.

Makes about 6 quarts - you will have lots of leftovers and some to freeze!

This was a delicious, comforting dinner. The tomato broth was a turn from our usual soups. I loved that it was packed with a ton of veggies, it made it filling without being heavy.


Nowheymama said...

I never thought to make chicken and barley soup--I always use beef. Good idea!

Jenn@slim-shoppin said...

I'm the same way. I almost always have to start with a recipe and then tweak it.

This will have to go on my to-do list of things to make.

What a dreary day out today!!!

CaSaundraLeigh said...

This somewhat reminds me of boiled dinner my grandpa makes all the time--perfect winter comfort food. Hope you had a good weekend!