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What’s For Dinner Tonight? Chicken Tomato Barley Soup

 

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After a whirlwind few days, prepping & attending Kosherfest 2011, I am feeling overworked and tired to the BONE! It also doesn’t help that my 2 year old who just started playgroup recently, managed to bring home every possible germ known to man-kind!

So after a few days of super high energy and nose-to-the-grind work accomplishments, I am crashing big time!  Despite the truly amazing but schizophrenic warm day outside, the only thing I have the energy for, is watching Sesame Street videos with my 2 year old AND making this Chicken Barley Soup.

I also had gone to the grocery store the day before and they were selling these abnormally large parsnips, which I just HAD to buy. In chicken soups, it is the parsnip that I really love – so sweet and tasty!

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You know what they say about Chicken Soup being for the Soul –Well this twist on traditional chicken soup is for when I am feeling cold and achy and need something really satisfying. I basically meshed my favorite vegetable mushroom barley soup  and tomato soup together with good ol’fashioned chicken soup – for this amazing hybrid the Chicken Tomato Barley Soup.

Not only did it take care of what was for lunch today, it is a very warm comforting hearty delicious soup that is perfect for dinner tonight!  For those of you who want to know how long this soup lasts? if I feel this drecky tomorrow it will be a happy leftover that I will eat again and again ( and so will my family).

Chicken Tomato Barley Soup

Ingredients:

1 lb chicken wings or chicken thighs

1 extra large parsnip (or 2 medium), peeled & chopped

2 carrots, peeled & chopped

1 1/2 cups sliced mushrooms (I used bay portabella because that’s what I had in fridge – but any will do)

2 stalks celery, chopped

1 sweet potato, peeled

1 small onion, cut into quarters

1/2 inch piece of fresh ginger

3 large cloves of garlic

1 handful of fresh parsley

1 handful of fresh dill

1 1/2 cup barley

2 cups crushed tomatoes

kosher salt to taste

black pepper to taste

Directions:

In a large pot add all your ingredients . I put the fresh parsley and fresh dill in a cheesecloth before putting in the soup. Fill the pot with water and then cook on stove on high until starts to boil , about 20 minutes, and then lower flame to medium low and continue to cook for  another 1 1/2  hours.

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FYI – I use a 10 quart pot and about 10-12 cups of water depending on how chunky I cut my vegetables.

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About the Author

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www. Kosherstreet.com.

Comments (8)

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  1. Sarah Hirsch says:

    Sounds great-I’d like to make this tomorrow to fed my hungy men folks- btw your picture show squash and I don’t see squash in the list of ingredients- Just checking if you did add squash to your soup?

  2. Shayna says:

    Do you think this would work in a crockpot?

    • admin says:

      I think so – I just might add a little more broth or water – because of the barley and the long cooking hours – let me know if you try it out !!

  3. Shayna says:

    ^It worked! It was good, but very thick. I’d probably use less barley next time.

  4. Daveda says:

    I have been on the hunt for new soup recipes as I was getting tired of the same old chicken soup and pureed vegetable soup. This soup was a huge hit with my family this past Shabbos. Thanks for sharing the recipe – I think that it is going to become a regular in our soup rotation.

    • admin says:

      DAVEDA- I am so glad they enjoyed – it is by far one of my all time fav soups -thanks for all your support!!! love the comments :) have a great week Sarah

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