How To make Chicken Barley Soup (Low Cal)
3 lb Chicken, Cut in pieces
1/2 c Uncooked barley
9 c Water
2 tb Lemon Juice
3 Celery stalks with leaves
1 sm Onion
1/2 c Chopped onion
1/2 c Finely chopped carrot
1/2 c Chopped fresh parsley
1 tb Salt
1/2 ts Pepper, freshly ground
1/4 ts Celery seed
1 1/2 c Green beans cut, fresh
Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.) Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (My note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions.) Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving 1 1/2 cup.
How To make Chicken Barley Soup (Low Cal)'s Videos
Barley Soup
This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. Chewy, nutty barley makes it so much more interesting than using just pasta or rice.
A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!
PRINT RECIPE:
Chicken Barley Soup - healthy recipe channel- healthy recipes - soup recipe - dinner recipes
Chicken Barley Soup has got to be one of my top 5 soup recipes of all times. I learned how to make barley soup in my teens when I used to work in a restaurant called 99's in New England. The Head Chef would always make an incredible Beef Barley soup as the soup of the day when ever we had left over prime rib from the previous nights closing. The first time I tried his Barley soup I was hooked on this grain as a soup ingredient. I made sure I watched him cook this delicious soup and helped him with the prep until I could make the same exact recipe at home for myself. Many years have passed and I have made dozens of different variations of barley soups through out the years since. This is a great recipe to try as part of your meal prep, or to include in your arsenal of dinner recipes. For sure a must try if you have not already.
Instant Pot Chicken and Barley Soup
I’ve been dabbling with the Mediterranean diet over the last few months and came across the source for this recipe in Urvashi Pitre’s Instant Pot Miracle Mediterranean Diet Cookbook:
I like her writing and presentation of recipes as well as the simple ingredients – nothing too fancy or difficult to find. I’ve made a few recipes from the book so far and they’ve all worked out well.
The recipe shown in this video mostly follows the original recipe’s instructions, but of course, with modifications based on my personal preferences and what I already had in my fridge and pantry. I really enjoyed the deep yellow color of the soup from the turmeric and I’ve been looking for ways to incorporate it into my diet for more health benefits. Feel free to make adjustments according to your preferences.
NOTE: This was a very filling soup and the recipe makes enough for 4 generous portions. You can double the recipe, leaving the cook time at 15 minutes, but let the pot do a full natural release to prevent the barley starches from foaming up through the float valve.
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Instant Pot Duo 6 Quart:
Today’s Ingredients:
4 bone-in, skin-on chicken legs (1½ lbs in the video)
1 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
3 garlic cloves, thinly sliced
½ cup pearled barley
1 TB Better-than-Bouillon, roasted chicken flavor
1 tsp ground turmeric
1 tsp salt
1 tsp black pepper
½ tsp red pepper flakes
1 bay leaf
3 cups water
2 TB lemon juice, more or less to taste
½ cup chopped fresh parsley, plus extra for topping
salt and pepper, to taste
Instructions:
1. Place the first thirteen ingredients (chicken through water) into an unheated Instant Pot. Lock and seal the lid and cook on high for 15 minutes followed by a 10 minute natural pressure release. Then release any remaining pressure before reopening the pot. [Fair warning: due to the high volume of liquid and ingredients it will take about 15 minutes for the pot to come to pressure and begin the timer.]
2. Discard the bay leaf and move the chicken to a plate for shredding. Discard bones and cartilage. Optionally, you can also discard the skin if it bothers you. Return the shredded meat (and skin) to the pot.
3. Stir in the lemon juice and parsley. Taste and adjust seasoning to your liking. ENJOY!
Broccoli Soup For Weight Loss | Diet Friendly Soup Recipe | Quick and Healthy Broccoli Soup
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Ingredients :
Broccoli – 300 gms
Onion – ½ (Small)
Bay Leaf – 1
Salt to Taste
Water – 4 Cups
Olive Oil – 1 Tbsp
Garlic – 1 Tsp
Chilli Flakes – ½ Tsp
Black Pepper – ¼ Tsp
Coconut Milk – 3 Tbsp
#shorts #shortsvideo #shortsrecipe #broccoli #weightlossrecipe #souprecipe #healthysoup #healthysouprecipe #dietrecipe
Low Calorie Chicken And Barley Soup
Quick and Healthy Food
How to make good health chicken and Barley soup
Great tasting
Low Calorie
Barley Soup | Chicken Veg Barely Soup Super Healthy
Please watch: Unique Style Pastry | Fold up Your Pastry this Way | Chicken Stuffed Patties
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Super healthy barley soup with chicken and veg
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#barleysoup #pearlbarleysoup #chickensoup #soup #healthy #yummy #tasty