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Sunday, November 28, 2010

Feeding the Sick - Chicken Barley Soup

Last night, the oldest son woke with a slight fever.  He has been run down all day, literally just resting on the couch and getting the one pleasure of not feeling good - watching television all day long.  Big Guy doesn't feel the greatest either, combination of burning the candle at both ends and probably a few germs.  I had said earlier in the day I was not going to cook a meal - our fridge is loaded with leftovers.  BUT after looking through some of my favorite blogs, I stumbled upon a recipe for Hearty Chicken Barley Soup from Fitfoodista and thought - here is a great way to use leftover turkey and help feed my sick boys!  Chicken broth, carrots, barley - what a great combination!

Recipe from - go check out her blog!

Chicken Barley Soup


  • 1 recipe chicken stock
  • 1 pound skinless, boneless chicken breast, cut into 1/2 inch pieces
  • 3 large carrots, peeled and sliced into 1/4 inch slices
  • 2 large ribs celery sliced into 1/4 inch slices
  • 3 large button mushrooms, finely diced
  • 2 cups quick cooking barley
  • Salt, pepper, and dried thyme to taste


  1. Place chicken pieces into warm broth and bring to a simmer.
  2. Add carrots, celery, and mushrooms.  Simmer for ten minutes.
  3. Add barley.  Stir and simmer for fifteen more minutes.
  4. Correct seasoning if necessary with salt, pepper, and dried thyme.

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