How to cook pearl barley soup with chicken. Soup with barley and chicken

Barley Chicken Soup is an alternative to boring chicken soup with vermicelli or rice. The taste of such a soup becomes brighter if you add tomatoes, bell peppers or lecho to standard sautéed onions and carrots. 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. Heat a little olive or sunflower oil in a frying pan 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.

Bon appetit!

You can watch a funny video below:

Barley soup with chicken broth is a universal first course option for adults and children. In this recipe, we will use the most standard set of spices and products, which in most cases is used when cooking soups from chicken meat.

You can easily adjust the consistency of the broth at your discretion, increasing or decreasing the portion of pearl barley as desired. The same applies to aromatic additives: the choice of spices always remains with the chef!

Ingredients based on a three-liter pan:

• chicken (soup set) - 300 g;
• carrots - 1 small;
• onions - 1 medium head;
• barley - 1/2 cup;
• celery (optional) - 1-2 stalks;
• fresh herbs (for serving) - a few branches;
• bay leaf - 1-2 pcs.;
• peppercorns - 3-4 pcs.;
• salt - to taste.

How to cook barley soup with chicken

1. Pour the chicken set with cold water and bring to a boil. We drain the first broth to get rid of harmful substances often contained in chicken meat, as well as reduce the calorie content of the dish. Re-fill the chicken with water and boil again. In a boiled liquid, we immerse the whole peeled onion along with bay leaf and peppercorns.
   
2. Then put the celery into the pot. It is not necessary to grind the stems of the plant - at the end of cooking we will remove them from the pan. In this case, celery is used to enhance the pleasant aroma and taste of the broth.
   
3. Next, we send the barley to the soup, which we pre-soak in cold water (about 3-4 hours before the start of cooking the soup). If there is no time to soak the grits, you can boil it until half cooked in another pan, and then, after draining the liquid, add it to the chicken soup.
   
4. Cook the broth until the barley softens (about half an hour). 15 minutes after adding the grits, we load the carrots, cut into small cubes, into the soup.
   
5. 3-5 minutes before the end of cooking, throw salt and extract from the broth all the auxiliary components that have already given the broth their taste and aroma - celery stalks, onions, laurel leaves. Pour the finished soup with barley on chicken broth into bowls and serve hot! Let's not forget the greens!
   

Bon appetit!

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

2.5 liters of water,
3 chicken legs,
2 dry bay leaves,
5 pieces. peppercorns,
1 tablespoon of butter,
1 onion
2 carrots
1-2 stalks of celery
2-3 garlic cloves,
⅓ - ½ cup barley,
2-3 potatoes
greens (dill, parsley, green onions).

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.

Barley Chicken Soup covers several cooking recipes. This dish will be great hot for serving at the dinner table. Barley soup can easily be on the same level as borscht, just as hearty and rich. It also has a very beautiful and appetizing appearance. Chicken meat is best for making broth. This first dish with a velvety texture will surely please your family.

For the preparation of the dish, it is recommended to choose chilled chicken meat and fresh pearl barley without flaws and damage. In winter, the soup can be prepared with some canned or salted foods, such as beans, corn, sauerkraut, dried mushrooms.

Various root crops and vegetables can be added to the dish. You can add green onion feathers, pieces of pumpkin or sweet potato, chopped parsley, wild garlic or cilantro to the vegetable mixture.

How to cook barley chicken soup - 15 varieties

Another unusual recipe for barley chicken soup will replenish the menu section "Balanced Nutrition". Meet!

Ingredients:

• Chicken broth - 1.5 l.
• Carrot - 400 g.
• Bulgarian pepper - 400 g.
• White cabbage - 400 g.
• Garlic - 1 medium head.
• Onion greens - 2 bunches.
• Barley - ½ tbsp.

Cooking:

Tomato puree, sesame oil and sesame seeds - 2 tablespoons of each product.

For the recipe, pre-cook chicken broth, boiled with root vegetables and parsley, and soak pearl barley.

Fry finely chopped onion and garlic in oil for 1 minute, then add sesame seeds and fry for another 2 minutes. Finely chopped cabbage and sweet pepper put to fry. We mix all the products and simmer over low heat for 5-7 minutes. Pour the vegetables with broth, salt, pepper, lay out the barley. Cook the soup until the latter is ready.

Try a unique recipe for almost lean red soup with pearl barley. He will definitely surprise you!

Ingredients:

• Beets - 1 kg.
• Cold pressed olive oil - 50 ml.
• 2 heads of white onion.
• Celery - 5 stalks.
• Chopped ginger root - 10 g
• Dry coriander - half a teaspoon.
• Chicken broth - 0.8 l.
• Salt, ground black pepper.
• Barley groats - 0.15 kg.

Cooking:

Boil the washed and dried beets until tender.

Pour oil into a pan and fry finely chopped onion and celery in it. After about 8-10 minutes, add the ginger and fry for another 3 minutes. At the end, we put pearl barley, finely chopped beets and spices. Mix well and pour over the chicken broth.

We put on a small fire, cover the soup with a lid and cook for 25 minutes. We try, if the vegetables become soft, then the soup is ready.

Pour the dish on plates, sprinkle with herbs and serve with sour cream.

After all, lunch is not lunch without a first course. In this capacity, you can prepare the following recipe.

Ingredients:

• Chicken broth - 2 l.
• Bay leaf - 2 pcs.
• Peas - 5 pcs.
• Butter - 1 tbsp. l.
• Bulb - 1 pc.
• Carrots - 2 pcs.
• Celery stalk - 1-2 pcs.
• Garlic - 2-3 teeth.
• Barley - half a glass.
• Greens - to taste.
• Boil chicken broth.

Cooking:

We clean the vegetables, cut them into cubes and send them to the pan along with celery, garlic and oil. Simmer for 7 minutes.

Add barley, potatoes and fill with broth. We cook everything until the cereal softens.

We cut the chicken meat already boiled and put it into the soup together with salt and herbs.

The aroma of this soup is able to play a brutal appetite! After cooking, you need to pour it into plates, decorate with herbs and enjoy a pleasant meal!

Ingredients:

• Chicken broth - 4 liters.
• Barley - 1 multiglass.
• Chicken fillet - half a kilo.
• Potatoes - 2 pcs.
• Beets - 220 grams.
• Onion, carrot - 1 pc.
• Tomato paste - 45 ml.
• Plum oil. - 2 tsp
• Fresh greens - 70 grams.
• Provence herbs - not for everybody.

Cooking:

Pour barley with cold water and leave to soak overnight. In the morning or in the afternoon, boil the chicken fillet with grits until soft.

Peel the onions, carrots and beets, rub them, send them to the multicooker bowl along with a piece of butter and tomato paste. Cook for five minutes on the “Baking” mode, then pour in the chicken broth.

Cut the chicken fillet into small bite-size pieces. Peel the potatoes, cut into strips or cubes. Send the prepared ingredients to the broth. Season with spices. Cook for an hour ("Extinguishing" mode).

Rinse parsley and dill, chop, send to the soup along with fragrant Provencal herbs. Cook for another ten minutes by switching the appliance to the "Steam" mode.

After preparing the dish, it can be kept in the heating mode for a day, so at any time you can feed your family or guests with hot food quickly ****

Despite the calorie content of the dish, it is very healthy and rich. Watch the video and cook according to the chef's instructions.

Ingredients:

• Chicken thighs - 4 pcs.
• Pearl barley - 1 tbsp.
• Canned chopped tomatoes - 800 grams.
• Canned black beans - 400 gr.
• Corn - 1 bank.
• Onion - 1 pc.

Cooking:

Soak the barley for several hours and put it in a colander.

We cut the onion and fry together with zira and chili.

In a saucepan, along with onions and spices, lay barley, chicken hams.

Pour 1.5 liters into the mass. water. Bring to a boil and remove the foam.

Add chopped tomatoes and oregano. Reduce heat and simmer for two quarters of an hour.

Remove the chicken thighs, separate the meat from the bones and cut into cubes.

Throw the beans in a colander, rinse. Put in soup with corn. Boil 7-10 minutes.

Instead of canned beans, you can use pre-soaked fresh

Return chicken to soup, stir.

Divide the dish between plates and top with grated cheddar and herbs.

A description of how to prepare a tender soup-puree from broccoli and cauliflower inflorescences. The taste of roasted almond flakes and freshly brewed barley complements this first course.

Ingredients:

• Broccoli - 0.35 kg.
• Cauliflower - 0.25 kg.
• Chicken broth - 2 l.
• Milk - 750 ml.
• White dry wine - 80 ml.
• Pearl barley - 1 tbsp.
• Almond flakes - 100 gr.

Cooking:

Soak the grits beforehand and boil the swollen ones until cooked. Wash the fresh heads of broccoli and cauliflower, disassemble into small inflorescences and quickly boil for six minutes in a liter of chicken broth. Then carefully remove the inflorescences with a slotted spoon and transfer the cabbage to a colander. Rinse them immediately with cold water. Set the vegetable stock aside.

Finely chop the almond kernels or buy ready-made flaked almonds (5 tablespoons). Gently toast the nuts in a skillet without fat. The almonds should be golden brown but not burnt.

In a separate saucepan, heat the milk and vegetable cabbage broth to a boil. Put in the broccoli and cauliflower. Puree with a blender and bring the soup to a simmer. Enter white semi-dry wine. Season with salt and cayenne pepper. Sweat for another minute and pour into bowls, adding 2 tbsp to each. l boiled barley. Sprinkle each serving with toasted almond flakes.

As you know, it is customary to cook pickle with rice groats. This recipe pushes the boundaries, breaking tradition. Cooking pickle with pearl barley and pickles is quick and not troublesome.

Ingredients:

• Chicken - 1 pc.
• Pearl barley - 1 tbsp.
• Onion - 1 turnip.
• Carrot - 100 grams.
• Pickled cucumbers - 200 grams.
• Potatoes - 3 pcs.
• Pickle from cucumbers - 1 tbsp.

Cooking:

Boil chicken and barley in a separate pan.

We chop the onion turnip and stew in vegetable oil.

We cut the carrots and lay them in the onion.

Cucumbers crumble or three on a grater, fry separately, 5 minutes and shift to other vegetables.

Remove the chicken from the broth.

Put chopped potatoes in a bowl with soup.

We cut the cooled bird into bones and pulp.

We return the meat fibers to the soup along with the vegetable and cucumber dressing.

Add the strained cucumber brine to the soup and stir.

It takes about an hour to prepare the dish. The result is a delicious rich soup with tender pieces of chicken that you want to eat again and again. The soup recipe is as follows (for 3 liters).

Ingredients:

• Poultry pulp - about 1 kg.
• Salt - 1 tbsp. l.
• Dill - 1 bunch.
• Barley - 100 grams.
• Potatoes - 4 pcs.
• Bulb - 1 turnip.
• Vegetable oil - optional.
• Allspice black pepper - 1 tsp
• Carrot - 0.125 kg.

Cooking:

The chicken meat of the sirloin is poured with cold clean water. The pot is put on fire. The broth is obtained on a fire of medium intensity. Foam, as with any meat broth, should be removed regularly. The broth should remain clear.

The meat is taken out. It must be sorted out to obtain small fibers, which will then return to the broth again. Bones, if any, are all discarded.

Potatoes are peeled. Diced potatoes are poured into the soup stock.

Barley is added and the soup is salted.

You can make roasted carrots and onions in vegetable oil, or you can add them raw. Carrots and onions are added 10 minutes after the start of cooking potatoes and barley.

At the end of boiling all the components, dill is poured.

The dish should stand on fire for another 2 minutes.

The soup is served hot in deep bowls.

The mushroom theme continues with the first hot dish for lunch with cereals, vegetables and mushrooms.

Ingredients:

• Chicken broth - 2 liters.
• Barley - 150 grams.
• Carrot - 2 pcs.
• Onion - 1 pc.
• Celery - 2 stalks.
• Champignons - 300 grams.
• Garlic - 20 grams.
• Boiled chicken meat - 400 grams.
• Rosemary, thyme, basil - 1 tsp each.
• Spinach - 150 grams.
• White wine - 100 grams.

Cooking:

Slice the celery, carrots thinly, and onions medium.

Finely chop the garlic. Chop the mushrooms into slices.

Fry all vegetables together with mushrooms for 10 minutes in oil.

At the end of the stew, add white wine and spices to the pan. Simmer an additional 5 minutes.

In a deep saucepan, combine stewed vegetables with mushrooms, barley. As soon as the latter is boiled, add spicy herbs, chicken pieces, spinach to the pan. Cook the dish for another 10 minutes.

Another way to prepare the first dish in a slow cooker will definitely not leave you indifferent. The aroma of chicken soup will gather the household in the kitchen!

Ingredients:

• Water - 4 liters.
• Pearl barley - 0.5 tbsp.
• Chicken - half a kilo.
• Bulb, carrot - 1 pc.
• Dill, parsley - 1 bunch each.
• Sour kvass from wheat bran - a couple of tbsp. spoons.
• Lavrushka, spices - for an amateur.

Cooking:

Soak the barley for a day.

Rinse the chicken, place in the multivar bowl along with well-swollen cereals, fill with water. Boil for one hour (“Extinguishing” mode). After half an hour of cooking, do not forget to send chopped onions and grated carrots to the soup. Season to taste.

Remove the chicken from the slow cooker, separate the meat from the bones, put it back into the broth. Bring back to a boil, add kvass.

Rinse greens, chop. You can send it to the soup right away or sprinkle each serving separately - here it is more to your taste. Cook for twenty minutes on the "Steam" mode.

In the recipe, chicken meat is successfully replaced with less fatty turkey, so the dish can be consumed even during a diet.

Ingredients:

• Turkey broth - 2 l.
• Pearl barley - 1 tbsp.
• Carrots, onions - 1 pc.
• Greenery for the eyes.
• Salt - to taste.

Cooking:

Boil the broth on turkey meat, with parsnip and celery roots.

When the water boils, throw in pearl barley and chopped carrots, onions. Cook until barley is ready. Divide the meat into fibers and lay in a pan. Salt the soup, season with pepper and herbs.

The recipe for making cheese soup in a slow cooker with pearl barley diversifies the daily menu and saturates the body with micronutrients.

Ingredients:

• Broth on a soup set - 1.8 l.
• Cheese briquette - 285 grams.
• Potatoes - 2 pcs.
• Barley - 0.1 kg.
• Lean oil, spices - by eye.

Cooking:

Rinse pearl barley thoroughly in cold water. Free the potatoes from the skin, cut into cubes, season in a multi-cooker container along with the prepared cereals. Pour in about two liters of pre-cooked broth, salt, pepper and cook for two hours in the "Extinguishing" mode.

Clean the dressing vegetables and chop as finely as possible. Fry everything in vegetable oil.

After 60 minutes, put the stewed vegetables in a multi-cooker container with cereals and potatoes, add dried spicy greens. Finely crumble the curds and add to the soup a few minutes before the end of the culinary action.

Forest mushrooms have a special taste and aroma than those grown at home. Because of this advantage of the product, the soup from it acquires a special satiety and taste.

Ingredients:

• Potato - 2-3 tubers.
• Salt, black pepper - to taste.
• Lavrushka - 2 leaves.
• Olive oil - 40 ml.
• Onion, carrot - 1 pc.
• Forest mushrooms - 0.2 kg.
• Barley - 100-150 grams.
• Sour cream - for serving.

Cooking:

Mushrooms are carefully cleaned and washed.

For the broth, you will need 3 liters of water (you can take ready-made chicken broth for satiety).

Drop the mushrooms into almost boiling water.

In the meantime, peel, cut carrots, onions, potatoes.

We pass all vegetables in olive oil, except potatoes.

We take out the mushrooms from the broth, cut into cubes.

We return them to the pan along with stewed onions and carrots.

Add barley and cook for 10-15 minutes.

Then lay the cubes of potatoes, a couple of parsley, salt, pepper.

Cook the soup until the potato tubers soften.

Serve with sour cream and herbs.

Fans of mushroom dishes will be happy with the recipe for a hot first course with this ingredient and hearty pearl barley. Cooking technology later in the article.

Ingredients:

• Chicken broth - 1.2 l.
• Potatoes - 0.2 kg.
• Pearl barley - 70 gr.
• Champignons - 150 gr.
• White onion - 1 small turnip.
• Parsley - 0.5 bunch.
• Vegetable oil - for an amateur.
• Pepper, salt - 1 pinch each.
• A mixture of Provence herbs and tarragon - 15 g of each ingredient.

Cooking:

Cut the potatoes into medium cubes, mushrooms into quarters. Finely chop the onion.

Put the chopped potatoes into the boiling broth and add the previously soaked barley. Cover and cook for ten minutes.

While potatoes with cereals are being cooked, we make dressing from onions and mushrooms. Pass the onion in a hot pan with butter for two minutes, then mix it with mushrooms and simmer for another seven minutes.

Salt, pepper the soup and put the fried onions with mushrooms into it. Boil for another 5 minutes, and put the rest of the ingredients - tarragon, parsley and Provence herbs.

Mix everything and cook until barley is ready. Do not be afraid that the potatoes will overcook, as the vegetable's loose structure will give the soup a certain consistency and a pleasant look.

We set aside the finished soup for 15 minutes to infuse it. Pour the dish on plates and sprinkle with finely chopped herbs.

If you are a lover of pickles, then the following recipe will definitely please your individual taste. The combination of different ingredients creates an unusual and unique dish, and household appliances in the face of a multicooker will simplify the technological process.

Ingredients:

• Pickled cucumber - 2 pcs.
• Pearl barley - 0.5 tbsp.
• Pork bones (or chicken) - 0.5 kg.
• Carrots, onions - 1 pc.
• Potatoes - 3-4 pcs.
• Salt, oil for frying - by eye.

Cooking:

Pour oil into the bowl of the multivar and put the chopped onions and carrots to fry.

Pour the barley with hot water.

Finely cut cucumbers.

When the onions and carrots are stewed, barley is introduced to them.

Without turning off the “Frying” mode, we send the washed meat to the slow cooker.

After 4 minutes, add cucumbers to the rest of the ingredients and salt.

In the "Soup" mode, the dish is cooked for about 40 minutes.

The best way to use pearl barley is soup, which turns out to be hearty, fragrant and appetizing. The most common option is pickle, but no less delicious barley soup is obtained with chicken, mushrooms or fish. Below are the most delicious recipes that will appeal to even those who do not really like this cereal.

Meat pickle with barley

Pickle soup is thick and rich. If you want to please your family with a new hot dish, then this is an ideal option.

Ingredients:

• pork ribs - 570 g;
• pearl barley - 120 g;
• carrot - 110 g;
• tomato paste - 5 tbsp. spoons;
• pickled cucumbers - 120 g;
• onion turnip - 70 g;
• salt;
• potatoes - 230 g;
• allspice;
• vegetable oil - 3 tbsp. spoon;
• lavrushka - 2 sheets.

Cooking:

1. In the evening, rinse the cereal, place in a container with water. Leave until the morning.
2. Rinse the ribs. Place in a saucepan. Pour in three liters of water.
3. When boiling, remove the foam. Cook for an hour.
4. Grind the carrots on a coarse grater.
5. Cucumbers cut into cubes.
6. Chop the onion.
7. Heat up a frying pan with oil. Put carrots and onions, simmer.
8. Add cucumbers. Cover with a lid. Simmer for 10 minutes.
9. In a separate pan, mix lavrushka with tomato paste. Salt.
10. Add allspice.
11. When the ribs are cooked, take it out. Cut the meat.
12. Add barley to broth.
13. Boil for a quarter of an hour.
14. Put potatoes, fry.
15. Return meat to container.
16. Pour in the tomato paste.
17. Cook for another quarter of an hour under the lid. Remove from fire. Let it brew.

Mushroom soup

For many, the taste of childhood is mushroom soup with barley. Delicate, fragrant, nourishing. A good option for the whole family for lunch.

To make the soup tender and rich, with soft cereals, barley must be soaked in advance. It is better to do this at night.

Ingredients:

• meat of any kind - 450 g;
• large potatoes - 2 tubers;
• carrots - 1 pc.;
• barley - 3 tbsp. spoons;
• pepper;
• bulb;
• salt;
• laurel - 2 sheets;
• sunflower oil;
• boiled mushrooms - 200 g.