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