So a couple of you have asked me to post the recipe for my Chicken Veggie Barley Noodle Soup that I talked about in Saturday's post. Here's a close-up of my bowl of soup from Saturday.
CHICKEN VEGGIE BARLEY NOODLE SOUP
Ingredients:
2 cups roasted chicken breast (chopped)
2 cups canned diced tomatoes
1 cup uncooked barley
2 cups carrots, diced
2 cups celery, diced
1 medium raw onion, diced
2 cups rutabegas, diced
2 cups zucchini, diced
2 oz. No Yolk fine egg noodles
1 tbsp tomato paste
1 tbsp. italian seasoning
16 cups chicken broth (I use homemade, but canned would be just as good)
***I did not use, but I think green beans would be great in this as well
Anyway, throw everything in a pot except the noodles and the zucchini, bring to a boil, then turn down to a simmer and cover. Cook until veggies start to get tender, then add in zucchini and continue cooking until veggies are cooked through and barley is tender. This is where you'll have to use your judgment, because as I said, I used my pressure cooker. Once that's done, throw in your egg noodles and continue to summer until noodles are done.
I put this into the recipe builder, and mine came out to 2 points per cup, and it made a total of about 23 cups. I know, that's A LOT OF SOUP, but we ate almost every bit of it last week. I'm going to be making another batch up this week too, but maybe just go with more barley and skip the noodles.
If you try this recipe, please, I'd love to hear back from you whether you liked it or if you changed it up a bit, what you added to your soup.
I am putting this in my Recipes to Try file, Reen! It looks awesome!
ReplyDeleteOkay, pardon my stupidity, but what exactly IS a rutabaga and what does it taste like? I've seen it included in "soup bags" in the produce section, but didn't really know about this veggie!
I don't have a pressure cooker but I crock pot everything. I love barely in things also. This weekend I took barley, and added it to homemade veggie soup until thick like pasta added tomato paste, ground turkey and spices, poured it over veggies, Yum. Funny thing, it took me 41 years before I tried barley.
ReplyDeleteKathleen, I love barley too, and funny thing is it took me 40-something years to try it too!
ReplyDeleteMarisa, you made me laugh. See, the Irish in me assumes everyone would automatically know what rutabega is. It's also called yellow wax turnip. The taste is kind of hard to describe though. Texture is like potato, but it's hmmmm, you've got me stumped.
Hey, girls, I'm making the soup again now, and I'm thinking I may have to edit the recipe. I'm not sure that I have the amount of chicken stock right. Will let you know. I'm making stock now in pressure cooker.
ReplyDeleteUPDATE - So I made the soup against yesterday/last night. This time, the broth turned out to be about 14 cups, not 16 cups. Instead of using a combo of barley and noodles, I used double the amount of barley, and yes, Kathleen, it turned out "creamy"! Yum. And I still got about 20 cups out of this batch. YUM!
ReplyDeleteOh, that looks really good! I use the no yoke fat noodles, I'll have to look for the skinny ones - and I need to buy barley! This is the second soup I've read that has barley in it - love it!
ReplyDelete