How to cook pearl barley soup with chicken. Barley in chicken broth - rich taste of a nutritious dish

Step by step recipes cooking healthy and tasty chicken soup with barley

2017-12-19 Natalia Danchishak

Grade
prescription

6483

Time
(min)

servings
(people)

In 100 grams ready meal

2 gr.

1 gr.

carbohydrates

3 gr.

29 kcal.

Option 1. Classic recipe chicken soup with barley

Chicken soup with barley is a universal dish for adults and children. For its preparation, simple and healthy ingredients. You can adjust the consistency of the dish to your taste by increasing or decreasing the amount of pearl barley.

Ingredients:

• 300 g chicken soup set;
• kitchen salt;
• small carrot;
• three peas of black pepper;
• small bulb;
• two bay leaves;
• half stack. pearl barley;
• fresh herbs for serving.

Step by step recipe for chicken soup with barley

Rinse the soup set, place in a saucepan, cover with water and bring to a boil over medium heat. Take out the meat, drain the broth, wash the pan. Return the chicken to it and fill it with filtered water. Put on the stove and boil again. Put the peeled onion, peppercorns and bay leaf into the boiling broth.

Rinse pearl barley, pre-soak it for three hours in cold water. If you do not have time to soak, boil barley until half cooked in a separate saucepan. Lay out pearl barley in a saucepan with broth and cook for half an hour.

A quarter of an hour after adding the cereal, put the peeled and finely chopped carrots into the pan. Separate the chicken meat from the bones and also send it to the broth. Salt the soup five minutes before it's done. Remove the onion and bay leaf from the broth. Spread out ready soup on plates and serve, adding a pinch of chopped greens to each plate.

To make barley cook faster, rinse the grits and soak for several hours, and preferably overnight.

Option 2. A quick recipe for barley chicken soup

The multicooker has made the life of housewives much easier. You no longer need to spend half a day in the kitchen to deliciously feed your family. All you need to do is prepare the ingredients, load them into the appliance and wait for the multicooker to notify you that dinner is ready.

Ingredients:

• two liters of filtered water;
• clove of garlic;
• 300 g of chicken;
• 20 ml vegetable oil;
• 3 potato tubers;
• ground black pepper;
• one carrot;
• kitchen salt;
• bulb;
• 150 g pearl barley.

How to quickly cook chicken soup with barley

Peel and cut carrots into cubes. Peel the onion and chop it as finely as possible. Put the vegetables in the container of the multicooker. Pour in vegetable oil. Turn on the program "frying". Cook vegetables, stirring constantly, until lightly browned.

Rinse the chicken fillet, cut into small slices and add to the browned vegetables. Stir.

Rinse the pearl barley by changing the water several times. Put the barley in the multicooker pan. Peel and wash potatoes. Chop the vegetable into small pieces. Send to the multicooker. Pepper the contents of the pan, salt. Pour in the specified amount of purified water. Close the instrument cover. Turn on soup mode. Set the time to 40 minutes.

Add finely chopped garlic to the finished soup and leave to infuse for ten minutes. The soup will cook even faster if pearl barley is boiled until cooked in the evening.

Option 3. Chicken soup with barley, vegetables and spices

Chicken soup with vegetables and pearl barley It turns out light, useful and fragrant. Lemon juice will give a slight acidity.

Ingredients:

• two chicken thighs;
• two liters of purified water;
• 100 g pearl barley;
• 20 ml vegetable oil;
• one carrot;
• pinch fresh ground pepper;
• two tubers of potatoes;
• two pinches of kitchen salt;
• bulb;
• lemon;
• two stalks of celery;
• 5 g rosemary.

How to cook

Pour pearl barley into a bowl, rinse well and fill it with filtered water. Leave for an hour for the barley to swell.

Pour the required volume of purified water into the pan. Put on the stove. Rinse the chicken thighs, if you want the dish to be dietary, remove the skin from them. When the water boils, put the chicken in it and cook for five minutes, be sure to remove the foam.

Drain the water from the pearl barley and put it in the broth. Cover the pan with a lid and cook over low heat for forty minutes.

Chop the peeled onion into thin strips. Peel the carrots and chop into large chips. Chop the celery into thin rings. Peel the potatoes, wash and cut into small pieces.

Place a frying pan over high heat vegetable oil. Put the onion into the hot oil and fry, stirring, until golden brown. Add grated carrots and simmer, stirring, for three minutes. Now add the celery and cook, stirring, until the vegetables are soft. At the end, season with salt, rosemary and pepper.

Send the potatoes to the broth. Take out the chicken thighs, cool and separate the meat from the bones. Finely chop it. When the potatoes are soft, add the browned vegetables and chicken. Boil for five minutes. Squeeze a few drops of lemon juice into each bowl as you serve.

If you want to get a hearty dish, fry vegetables in butter fat. Spicy lovers can add finely chopped chili peppers to the soup. Finely chopped garlic will add piquancy.

Option 4. Chicken soup with pearl barley and tomato sauce

Pearl barley - useful product, which, unfortunately, is not often seen on our tables. This is because not every housewife can cook it really tasty. Soup with pearl barley chicken broth everyone will like it and will become a frequent guest on your tables.

Ingredients:

• 300 g of chicken;
• fresh greens;
• two thirds stack. pearl barley;
• salt;
• four potatoes;
• vegetable oil;
• one carrot;
• 50 g of tomato sauce;
• 100 g root celery.

Step by step recipe

Rinse the barley thoroughly and soak for a couple of hours in boiling water. Rinse the chicken, place in a saucepan, cover with filtered water and boil until half cooked. Be sure to remove the foam.

Drain the water from the barley. Place the cereal in a bowl. Send peeled and finely chopped potatoes here. Stir and cook over moderate heat.

Peel and chop the celery root and carrots into thin strips. Better to do it on a grater for Korean salads. Peel the onion and chop finely. Place the onion in a preheated pan with oil and fry, stirring, until soft. Then add celery and carrots. Continue to simmer, stirring, until golden brown. Add tomato sauce, stir and simmer for a few minutes.

When pearl barley and potatoes are ready, add fried vegetables to the soup. Salt and stir. At the end, lay out finely chopped greens.

If you cook soup in the summer, you can use tomato sauce instead fresh tomatoes, after removing the skin from them and chopping in a blender.

Option 5. Chicken soup with barley and mushrooms

In autumn, the season of mushrooms begins, from which delicious and fragrant dishes. Chicken soup with barley and mushrooms will perfectly satisfy hunger, warm in cold weather and add energy.

Ingredients:

• one chicken leg;
• sour cream;
• 350 g of forest mushrooms;
• fresh greens;
• a handful of pearl barley;
• freshly ground pepper;
• three potato tubers;
• kitchen salt;
• one carrot;
• 20 ml of vegetable oil;
• one bulb.

How to cook

Wash the chicken leg, place the meat in a suitable size pan, fill with filtered water and put on the stove. Boil the broth over low heat. Be sure to remove the foam.

Rinse pearl barley to clean water. Put the barley in the broth and stir.

Rinse the medicinal mushrooms thoroughly from sand and earth. Peel, pre-boil and discard on a sieve. Add to saucepan with the rest of the ingredients.

Clean and wash all vegetables. Finely chop the potatoes and add to the broth. Chop the onion into thin quarter rings. Grind carrots on a coarse grater. Heat up a frying pan with vegetable oil. Put onions and carrots in it and sauté until lightly browned.

Add the fried vegetables to the soup, pepper, put the bay leaf and salt. Cook for another five minutes and remove from heat. When serving, add sour cream and fresh herbs to a plate.

Soup can be prepared with fresh or frozen mushrooms. Forest mushrooms or champignons can be fried before adding to the soup.

Barley chicken soup is truly a culinary miracle. You can’t do without a hot first course, but monotony can quickly get bored. Borscht, noodle soup, pea, kharcho - all this pretty soon becomes boring. But this dish will certainly delight you with something new. Of course, the king of soups with chicken and barley is pickle. However, today we will talk about something else. This vegetable soup prepared quickly, from a simple set of products.

Pearl barley

This cereal is a very useful product. True, not everyone treats her with due respect. But those who love pearl barley cook delicious hearty meals that cost family budget in pennies.

There are a lot of recipes for first courses with this cereal. What is the famous pickle. But today we will tell you a recipe for barley chicken soup, which will definitely come to your table and surprise not only your home, but also your guests. It is worth noting that such a first dish has a rather low calorie content, so it is also suitable for those who carefully monitor their figure.

We will need

To prepare six servings of barley chicken soup, you need to purchase an inexpensive set of ingredients:

• Two chicken thighs.
• One hundred grams of pearl barley.
• One carrot.
• Two potatoes.
• Onion.
• Two sprigs of celery.
• A teaspoon of dried rosemary.
• Lemon.
• Oil, salt, pepper.

Let's start cooking

Soup with chicken and barley is prepared quite quickly and not at all difficult. It will take about an hour to prepare and another 45 for direct preparation.

1. Pour water over the barley room temperature and leave to swell for an hour until it softens.
2. Pour two liters of water into the pan and put on a strong fire.
3. As the water boils, you can lower the thoroughly washed and cleaned of fat and skins into the container. chicken thighs.
4. After five minutes, be sure to remove the resulting foam so that the broth remains transparent.
5. Then drain the liquid from the barley and add the grits to a boiling pan.
6. For frying, you need to prepare vegetables: cut the onion into strips, potatoes into large cubes, pass the carrots through a grater, and chop the celery into small rings.
7. Pour vegetable oil into a frying pan and put on high heat.
8. The onion is sent to the container first. As soon as it becomes light golden, add carrots to it and reduce the heat to medium. And after three minutes, add celery to the pan.
9. Vegetables should be fried until they are soft.
10. Before removing the pan from the heat, add a teaspoon of rosemary, a pinch of salt and ground black pepper to taste.

By the time the chicken thighs are cooked, they need to be removed from the broth to separate the meat from the bones and tear into fibrous pieces. And in order not to waste time in vain, while we are busy with this, we throw potatoes into the pan. When it is also cooked (after about twenty minutes), add chicken meat and vegetable frying to the container.

We give fragrant soup boil for another five minutes and that's it. Barley chicken soup is ready! Can be served on the table, after squeezing into the pan lemon juice.

What to submit?

Barley chicken soup should be served piping hot as soon as it is cooked, sprinkled with dried herbs: parsley, green onions or dill. You can add a spoonful of sour cream to the plate - it goes well with this dish. The soup goes well with garlic croutons or white homemade bread.

So light and at the same time hearty soup will not leave you indifferent and will definitely become the highlight of your daily menu. Especially since this Barley Chicken Soup recipe is so easy. Children will definitely like it, despite the fact that there are a lot of vegetables and unusual cereals.

Good luck with your experiments in the kitchen and bon appetit!

Barley Chicken Soup is an alternative to boring chicken soup with vermicelli or rice. The taste of such a soup becomes brighter if tomatoes are added to standard sautéed onions and carrots, bell pepper or lecho. This soup can be prepared from any part of the chicken, the main thing at the end is to remove the skin and bones and cut the chicken into small pieces. Chicken soup with barley is thick and rich.

Compound:

• Water - 3 l
• Chicken breast - 1 piece
• Potatoes - 3-4 pieces
• Barley - ½ cup
• Onion - 1 pc.
• Carrot - 1 pc.
• Tomatoes - 2 pcs (can be replaced with bell pepper or lecho)
• Salt - to taste
• Pepper - to taste
• Spices - to taste (I added dried dill, parsley, basil and oregano)

Cooking:

Wash the chicken breast and remove excess fat. Boil water in a saucepan and add the chicken. Simmer the broth over low heat with the lid closed for 20 minutes. Remove the resulting foam periodically.

Remove the chicken from the prepared broth and leave it to cool. Cut the cooled breast into cubes or disassemble into fibers. The tastiest soup is obtained with chicken disassembled into fibers.

Put the broth without chicken on the fire, bring to a boil and put the barley in the pan. Boil pearl barley over low heat for 10 minutes.

While barley is cooking, peel and cut potatoes into strips. Rinse potatoes in cold water to remove excess starch. This will prevent any extra foam from forming in the soup after adding the potatoes.

After 10 minutes of cooking the barley, add the potatoes and leave the soup to cook for 20 minutes, until the barley and potatoes are fully cooked. In the meantime, make it passivate. To do this, peel the onions and carrots. Finely chop the onion and grate the carrots. In a skillet, heat up some olive oil or sunflower oil and lay out the vegetables. Simmer vegetables over low heat under a closed lid for 10 minutes.

At this time, peel the tomatoes from the skin, fill with boiling water and cut them into cubes. Before pouring boiling water over the tomatoes, make cuts in the form of crosses on them, so that it would be easier to remove the skin.

After 10 minutes of passivating vegetables, add tomatoes to them and simmer for another 5 minutes.

The pass is ready. Instead of tomatoes, you can add lecho to vegetables, it also turns out very tasty. In this case, lecho peppers must be chopped in advance. You can also add Bulgarian pepper to the passivated vegetables, it is cut into cubes and laid out in a pan at the same time as carrots and onions. You can make a simple sautéing of onions and carrots for this soup, but, in my opinion, it turns out tastier with a vegetable addition.

5 minutes before the soup is ready, put the chicken disassembled into fibers and sautéed vegetables into the broth.

Immediately add salt, pepper and spices. Stir the soup and taste for salt, adjust if necessary.

After 5 minutes, a delicious barley chicken soup is ready, let it brew for 10 minutes and you can pour it. Serve the soup hot either with sour cream or mayonnaise, or without any additives.

Enjoy your meal!

You can watch a funny video below:

But once pearl barley was the main lunch dish. The once popular cereals, which were considered royal food and were prepared exclusively on holidays, are completely forgotten today. Barley soup is a very nutritious dish, and pearl barley is a healthy and inexpensive product with a wide range of dietary properties. You should definitely try chicken soup with barley and include it in your healthy diet.

Ingredients for making soup with barley:
• 300 g chicken meat(ham or drumsticks)
• 2 carrots
• 1 head of onion,
• 2 potatoes
• celery stalk,
• Green onions, dill and parsley,
• 3 garlic cloves,
• Bay leaf, peppercorns and salt,
• 100 g pearl barley,
• 20 g butter or vegetable oil.

Introducing universal recipe pearl barley chicken soup, which is perfect for a family dinner. This time, instead, we will cook barley soup with chicken broth using a standard set of products and thus cook a nutritious and most delicious first course.

Pearl barley soup with chicken recipe

To prepare chicken soup with pearl barley, prepare everything necessary products as indicated on the list of ingredients.

Rinse the meat and place in a deep saucepan, pour 3 liters of cold water and put on the stove. Add peppercorns and bay leaves.

Boil the chicken until tender and strain the broth. Separate the meat from the bones and cut into small pieces.

Melt in a thick saucepan butter and lightly fry finely chopped vegetables: onions, carrots, celery and garlic.

After the vegetables are softened, transfer the pearl barley soaked for 2 hours and the potatoes cut into medium pieces into a saucepan.

Pour in the strained chicken broth, place the pot on the stove and bring to a boil.

Add the cut pieces of meat, lower the heat and cook the pearl barley soup for 1 hour while simmering slowly.

Once the grits are ready, add chopped green onions, dill and chopped parsley, season with spices to taste, boil the broth again and pour into bowls.

The density of the broth can be adjusted and the soup can be made thinner or thicker if desired, for this you need to increase the amount of cereals and vegetables. The most interesting thing is that in soup with barley you can add almost any food and make bone-based beef broth.

Pearl barley is a very useful product for our health. Soup with barley and chicken is delicious and very appetizing. Served at the dinner table with Borodino bread and herbs.

INGREDIENTS

• Chicken 300 Gram
• Barley 2/3 Cup
• Potatoes 4 Pieces
• Carrot 1 Piece
• Celery 100 grams
• Tomato sauce 2 Art. spoons
• Vegetable oil to taste
• Salt to taste
• Greens to taste

Pre-wash and soak the barley in boiling water for a couple of hours. Boil chicken meat until half cooked. We put barley and potatoes cut into cubes in the broth. We cook on medium heat.

Cut carrots and celery into thin strips.

Finely chop the onion and fry until soft. Then add carrots and celery, simmer until a beautiful golden color.

Add tomato sauce, stir and simmer for a few more minutes.

When the potatoes and barley are ready, add the frying to the soup. We also put salt to taste and chopped herbs.

Cook the soup until done. Enjoy your meal!

povar.ru

Chicken soup with barley

After all, lunch without soup is not lunch. Hot, nutritious, and so healthy - barley soup with chicken broth.

Soup Ingredients:

3 chicken legs,

2 dry bay leaves,

5 pieces. peppercorns,

1 tablespoon of butter,

1-2 stalks of celery

2-3 garlic cloves,

greens (dill, parsley, green onions).

Soup Recipe:

Put the chicken, bay leaf and peppercorns in a saucepan and cover with water. Bring to a boil, season with salt and cook until the chicken is tender. Ideally, the meat should become soft and fall off the bone, for this we need at least an hour of time. Strain the broth if desired.

In the meantime, clean all the vegetables and cut them into cubes. Mince the garlic. Melt the butter over medium heat. Put onion, carrot, celery and garlic in a saucepan with oil.

Season with salt and pepper. Simmer for about 7 minutes until the vegetables are soft.

Add pearl barley, potatoes.

Pour in the prepared chicken broth. Bring to a boil, reduce heat and simmer for about 30 minutes, until barley is cooked.

Remove the chicken meat from the bone, cut into small pieces and also send to the soup.

Grind the greens, season the soup. Add salt if necessary. Cover the pot with a lid and leave to rest for 10 minutes.

www.foto-recepti.ru

Soup with barley and chicken recipe

Cereal dishes must be included in the diet of a modern person, and in order to diversify your menu with delicious and healthy meals Let's try to cook pearl barley soup with chicken. It's just the perfect choice for a family dinner, and it takes a minimum of time and effort to prepare the dish. The soup turns out to be rich and nutritious enough, so you don’t have to worry about second courses - this soup will be quite enough to feed the whole family.

To prepare pearl barley soup, we need:

• 2 chicken thighs or 3 thighs
• 3 potatoes
• 1 pc onion
• 1 carrot
• 2/3 cup pearl barley
• 1 tbsp sunflower oil
• salt, pepper and spices to taste
• greens, sour cream for decoration

1. Boil the chicken meat until cooked. If you want to cook a more dietary, low-fat soup, then you can use chicken fillet. Remove the cooked meat, cool and cut into portions.

2. Pour the washed barley into the chicken broth and cook until half cooked. Add sliced ​​potatoes.

3. At this time, fry the onion in a pan in vegetable oil, add the carrots. Simmer under a closed lid until the onion is golden brown. Add vegetables to soup. Salt, pepper, add spices, bay leaf.

4. When the vegetables are almost ready, add chicken meat to the soup and cook for another 5-7 minutes.

Serve the soup on the table, sprinkled with herbs, you can add sour cream. The recipe for pearl barley soup with chicken meat is one of the most common soups of domestic cooking. His taste qualities have been tested for years, so feel free to treat your household with this dish, and each time you can add something new to the pearl barley soup recipe, for example, Bulgarian pepper or cauliflower, chopped portioned meat can be boiled all the time in the soup, and vegetables can not be fried, but boiled with potatoes, then the soup will be even more useful and rich.

sup-doma.ru

Chicken soup with barley

Barley chicken soup is hearty and delicious first a dish that is perfect for a family dinner. The soup is made from simple ingredients, which are always in every home. In addition, the cooking process is very simple, and therefore many housewives will like it.

Chicken soup with pearl barley and vegetables

• chicken legs - 3 pcs.;
• greens - 1 bunch;
• bay leaf - 1 pc.;
• carrot - 1 pc.;
• pearl barley - 130 gr.;
• salt and pepper - to taste;
• onion - 1 pc.;
• root celery - 2 pcs.;
• parsley root - 1 pc.

Pour pearl barley into a bowl and cover with cold water. Leave the cereal overnight in cold water.

Wash the chicken thighs well and place in a bowl. Fill with cold water and put on fire. When it boils, remove the foam and salt a little, not forgetting to reduce the heat.

Boil the broth until the chicken meat is ready - this is about 40 minutes. Then take the meat out of the broth. Send the washed pearl barley, which has been soaked since the evening, into the hot broth. Boil the soup until pearl barley is ready.

At this time, peel the onion, parsley root, celery and carrots. Cut the onion into cubes and send to a preheated pan with vegetable oil. Fry the onion for a few minutes. Cut the celery, carrot and parsley root into thin strips and add to the onion. Fry vegetables over low heat until golden brown.

Separate the cooled chicken meat from the bones. About 10 minutes before the soup is ready, send the fried vegetables and chicken meat divided into pieces into the pan.

Also do not forget to add bay leaf and spices, salt.

If you want to cook a more dietary soup, then take chicken fillet instead of legs, and add raw vegetables to the soup.

Chicken soup with barley and potatoes

• pearl barley - 0.5 tbsp.;
• chicken breast -1 pc.;
• tomatoes - 2 pcs.;
• potatoes - 3-4 pcs.;
• carrot - 1 pc.;
• dried herbs - to taste;
• onion - 1 pc.;
• salt and pepper - to taste.

Wash the chicken breast well, and then cut off excess fat from the meat with a knife. Pour water into a saucepan and put on fire. When the water boils, send to the pan chicken breast. After boiling again, remove the foam and reduce the heat. Boil the broth over low heat for 20-30 minutes.

Then take the chicken breast out of the pan and leave it to cool. Later cut the meat into small pieces.

Return the broth to the stove. While the broth boils again, rinse the pearl barley well so that the water is clean. Send the barley to the boiled broth.

Cook the cereal over low heat for about 10 minutes. At this time, peel the potatoes and cut them into medium strips. Rinse the chopped potatoes in cold water and add to the pan with barley. Boil the soup for 20 minutes until barley and potatoes are ready.

While the soup is cooking, prepare the stir fry. Cut the peeled onion into cubes, rub the carrot. Heat vegetable oil in a frying pan and add prepared vegetables. Fry the onions and carrots for about 10 minutes, making the fire under the pan small. If desired, the pan can be covered with a lid.

At this time, dip the washed tomatoes in boiling water for 30 seconds. By doing this, you can easily peel the tomatoes. After that, cut the tomatoes into cubes and add to the pan. Continue sautéing vegetables over low heat for about 5 minutes.

About 5 minutes before the soup is ready, send the chicken meat, as well as the fried vegetables, to the pan. Salt the soup and add dried herbs and peppers.

Let the soup brew for 10 minutes, and then serve with sour cream.