A new addition for the soup season. I used two different types of chicken ground and rotisserie. You will need an immersion blender for this recipe, or you can use a blender.
The ingredients:
1 C barley rinsed
2 TBSP oil
1 white or yellow onion or medium leek finely diced
3 garlic cloves crushed or minced
2 celery stalks finely diced
1 large carrot grated (I used frozen carrots and peas instead)
1 tsp bay leaf powder or 2 bay leaves
8 C Chicken broth
1lb ground chicken cooked
1 C shredder rotisserie chicken
juice if 1 lemon
3 TBSP milk
small bunch chopped cilantro or parsley
salt
black pepper
The recipe:
Cook the ground chicken and onion in oil add garlic and veggies stirring occasionally.
Add the barley and stir until combined
Add the bay leaves or powder and chicken stock and bring to a boil. then lower heat to simmer.
Add lemon juice, stir and cover with lid ajar. Simmer an additional 30 minutes or until barley is tender.
Partially blend the soup with an immersion blender.
Add the milk, the rotisserie chicken, the cilantro or parsley. Season with salt and pepper. Simmer a few more minutes until chicken is warmed through.
Garnish with more cilantro, crushed red pepper and/or olive oil.
No comments:
Post a Comment