Yes another great hardy soup for the fall months. This is a heavier soup but still a clean soup. Working in restaurants prior to having kids I always enjoyed watching someone making soup. It made sense to learn a skill even if I wasn't in the kitchen as a cook. Rainy was in her 60's and could make any soup taste amazing. I enjoyed watching and learning why not from someone with years of experience in the business. She learned everything she knew from her mom that had a catering business. This recipes did not come from her but still a great fall soup.
Ingredients:
- 1/2 lbs. of chicken cooked
- 2 Tablespoons of olive oil
- 1 Tablespoon of garlic
- 1/2 cup of green peppers
- 1/2 cup of chopped onions
- 8 oz. of warm water
- 2 Tablespoons of 100% whole wheat flour
- 5 cups of low sodium chicken stock
- 1/4 cup of parmesan cheese (the real stuff)
- 1 Tablespoon of parsley
- 1 cup of quick cook barley
- 1/2 cup of cherry tomatoes cut in half (could use canned)
- 1 teaspoon of pepper
Directions:
First you can either place chicken in a dish and bake at 350 degrees for 45 minutes or cook in a pan on the stove. I prefer to cook it in the oven it pulls apart nice and looks better in the soup and stays more juicy. Next grab your pot turn heat to medium and put onion, garlic, peppers, and olive oil in.
Cook until translucent, next take 2 tablespoons of flour and 8 oz. of water and mix well. I love this item from pampered chef but if you don't have one use a whisk and do the same.
Next add to you pan on the stove and keep heat at medium and continue to mix well it will get a thick paste.
Add your cut up chicken, cheese, spices, and tomatoes.
I would not recommend this as a good soup to freeze, if the consistency seems to think just add water and continue to simmer. Since the Barkley is quick cooking you don't need to let this soup simmer all that long.
Next you can serve or wait 24 hours most soups taste better after being in the fridge for 24 hours.
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