Belly's Belly

Chicken Barley Soup November 3, 2010

As a child, one of my favorite things to eat was Campbell’s chicken barley soup. I liked to think it had every food group I needed: chicken (protein), carrots and potatoes (vegetable), and barley (grains).  A glass of milk and a banana and I had a well-rounded meal. Yes, even at ten I was a little obsessed with my meal planning.

Well a little while back I happened across this recipe in Rachel Ray Magazine for Chicken and Rice Soup and I only just got to try it out. Me being me, I changed it pretty completely and chicken barley soup was the surprise result.

1lb boneless, skin-less chicken thighs

1 small onion

2-3 garlic cloves

2 (or so) large carrots

8 oz dry black eyed peas or 16oz canned or frozen

1/2 cup (or more if you like) pearl barley

1 cup white or cremini mushrooms

4 cups chicken broth

4 cups water

salt, pepper

canola oil

Night before: wash and drain dried black-eyed peas if you’re using them. Let them soak in the fridge over night in water that covers them about three inches.

Salt and pepper the chicken. In a large heavy bottomed pot, heat a little canola oil (enough to lightly cover the bottom of the pan) to medium/high and drop in the chicken thighs just sear them on both sides and remove to a plate with paper towel to drain. Chop onions and garlic and slice carrots into thick diagonal slices about 2 inches across. Lightly saute onions and garlic in the same pot you took the chicken out of until just golden brown.

Add in the carrots, beans, barley and chicken along with a quart of chicken broth and a quart of water. Let simmer for at least three hours, adding more water if it gets too thick. I load all of the components it into the slow cooker crock, without the liquid or barley and the beans stay in their own bowl to soak, the night before and refrigerate over night then set to cook in the slow cooker all day. If I’m cooking it in the slow cooker I add extra water to completely cover everything in the crock and then some so there’s no chance of running out of fluids. The barley and beans will soak up a lot of water.

Wait to season until the end depending on how salty your chicken broth is. The chicken thighs give the soup a lot of flavor without having to add two quarts of chicken broth which makes everything really salty.

As Rachel suggests: serve it up with some warm, crusty bread and enjoy!

p.s. You can put any veggies you want in here. Belly loves mushrooms to I use those, but potatoes would be good too and Rachel’s recipe puts in frozen creamed spinach so I bet a bag of fresh baby spinach or chopped escarole would be great too.

Sorry no pictures of it but I’ll get some the next time I make it.