AUTUMN COMFORT FOOD IN SOUTH NYACK

Dated: November 7 2013

Views: 2783

I love cooking one dish meals...especially in the fall...and Chicken Barley Soup is one of my favorites.  Recently I dropped off a batch with a friend who was recovering from pneumonia.   She asked me for the recipe...so here it is:

CHICKEN BARLEY SOUP
5-6 Chicken legs or 5-6 legs and thighs
1 Bay leaf
Dash of salt
1/3 Cup Barley
1 Small can sliced mushrooms
1/2 Medium sized onion, chopped
1 Stalk celery, chopped
1-2 Cloves of garlic, finely minced
1-2 Tablespoons butter
3-4 Carrots, peeled and sliced
Dash of Bitters
1-2 cubes chicken bouillon
1/2-1 Tablespoon of crushed Rosemary (optional)
Salt & Pepper to taste
1 Cup Frozen Petite Peas
Place chicken in large saucepan or small stockpot and cover with water.  Add bay leaf and dash of salt. Bring to boil and then reduce to medium heat and cook until chicken is very tender and starting to fall off the bone (20-25 minutes).
While chicken is cooking...put 1/3 cup of barley in a cup of water to soften.
Saute mushrooms in butter for a few minutes and then add chopped onion, celery and garlic.  Gently saute until onion and celery are clear.  Be careful not to burn the garlic!
Put sliced carrots into a saucepan and cover with water.  Bring to boil and then reduce heat to simmer and cook carrots until barely cooked.  Avoid overcooking as they will get mushy.
Once chicken is cooked, remove from pot, but save the broth.  Rinse chicken parts under cold water and remove skin and bones.  Chop meat into bite-sized pieces and return to the broth.  At this point, you may want to skim off some of the fat on top of the broth.
Drain the barley and add to chicken mixture along with sauteed items and carrots and carrot broth.  Add 1 or 2 cubes of chicken bouillon for flavoring as well as a dash of bitters.  Salt and pepper to taste. Crushed Rosemary is optional.  Simmer on top of the stove for an hour or so until the barley is fully cooked.  You may have to add some additional water or chicken broth.  Prior to serving adjust seasonings and add a cup of frozen peas.  Then simmer for just a few minutes and serve.  4-6 Servings
Chicken Barley Soup goes well with a nice multi-grain French baguette.  (I prefer the ones at Didier Dumont's  French Bakery on Main Street in Nyack.)
Bon Appetite!  
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Deborah Ragasto

Deborah comes to Wright Bros. Real Estate with a strong business sense and creative background. Previously a Marketing Art Director for publications, Elle Decor and Metropolitan Home Magazine, she bri....

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