Why do I call it “THE BEST” you ask?! Well…because of this…
Hahahahaaaa. I think instead of being a post about “Feeding Mr. Rodgers,” this should be “Pleasing Mamma Monaghan.” The original idea was to create a chicken noodle soup without noodles. Haha, I tend to cook classic foods without their main ingredient I have noticed. Mr. Rodgers loves chicken noodle soup…especially on days like the ones we have been having. Cold. Wet. Dark. Well I wanted to leave out the noodles for health reasons, but still wanted something nice and tasty other than just veggies and meat. And I began to reminisce on my childhood when my mamma would make barley soups, so I thought I’d try it out. Well my mamma in law decided to try a bowl…and promptly informed me that there might not be any left when I came home from work that night. She then packaged it up and put it in the fridge for me…and I found this note. Hahahah. So sweet and fun! And it really didn’t last very long either. She devoured it, and I am so glad, cause she’s not a big eater so I love it when she goes crazy on healthy foods!!
But she wasn’t the only one thrilled with it. It truly was perfect for our rainy day and the flavor was beyond wonderful and comforting. I used chicken breast, but here is the beauty of a soup like this…you can use whatever meat you have laying around. So tomorrow is Thanksgiving. Why not re-purpose the left over turkey into a barley soup? Not only delicious…but oh so frugal! And a good way to get the kids to eat the same thing for days without realizing (or complaining about) it, eh?
So…I think this was adapted from marthastewart.com. But honestly, when you look up Chicken Barley Soup recipes…they are pretty close to identical so I can’t remember for sure which one I based this off of haha!
Here’s what you need!
- 3 Tbsp Butter or Coconut Oil
- 4 Large Carrots, Diced
- 4 Celery Stalks, Diced
- 3-5 Garlic Cloves, Minced
- 1 Onion, Diced
- 2-3 Lg Chicken Breasts, Cut into cubes (or about 2 Cups cooked Turkey! Or meat of choice!)
- Salt and Pepper to taste
- 6 C Low Sodium Chicken Broth
- 5 Sprigs Thyme
- 1 C Barley (I did not use quick cooking because I wanted to let it simmer! You can use either and just adjust the time/wait for it to get tender)
And here’s how you do it!
- Prep all your veggies!
- Melt your butter or coconut in a large pot over medium heat and add all your veggies except the garlic. Cook until starting to get tender; about 8 minutes. Add garlic and stir in, cooking another 30 seconds.
- Cut up your chicken and season with salt and pepper. Add to the skillet and cook a few minutes, until starting to brown. (If you are using leftover meat, you just have to throw it right on in there!)
- Add chicken broth and thyme. Bring it to a boil then add the barley. Now cover and reduce; letting simmer until you are ready to eat! (At least 15 minutes so the chicken gets cooked through, but I let mine simmer for a good part of the morning while I did laundry and such wifely things! Gotta love mornings off!) How easy as that?! Easy as pie! Speaking of pie…you will probably be regretting all the pie you eat on Thanksgiving, so this recipe will be really good for upset tummies and trimming for expanding waist lines, haha!!! Enjoy!
Prep your veggies!
Add onions, carrots, and celery and cook until tender, about 8 minutes. Add garlic and cook another 30 seconds or so, until fragrant.
Add chicken broth and thyme….