Chicken and Lemon Barley Soup
When the temperature begins to drop; is their anything more comforting than a bowl of soup, served with some warm crusty bread? This chicken lemon barley soup really fills that niche. Chunks of chicken bathed in a lemony broth thickened with barley, flavored with delicate vegetables and herbs. Topped off with good grated Romano or Parmesan cheese.
Ingredients
1 1lb of all-natural ground chicken
1 good size carrot, peeled and diced
2 leeks, washed and halved lengthwise and crosswise into half moons
1 red pepper, diced
2 stalks of celery, diced
1 yellow or green squash, diced
1 cup of frozen baby peas
4 cups of low sodium all natural chicken stock
3 cups of filtered water
1/2 cup of dry white wine
3/4 cup of good quality pearled barley
zest of two lemons and juiced to yield 1/4 cup
1 tablespoon of minced herbs such as thyme, rosemary and oregano
Fresh bay leaves, if available
1 tablespoon of sugar, raw if available
salt and pepper to taste
optional, 1/2 teasp of garlic powder or granules
rind of Parmesan cheese, if available
2 tablespoons of good quality olive oil
1/2 tablespoon of unsalted butter
1/2 cup of grated Parmesan or Romano cheese
Directions
Prepare leeks as directed above, and soak in cold water for ten minutes to remove dirt. Then slice into half moons.
Brown chicken in 1 tablespoon of olive oil. Remove and set aside.
Add remaining one tablespoon of olive oil and 1/2 tablespoon of unsalted butter to empty soup pot. When starting to bubble, add diced vegetables two at a time. Spacing a few minutes before adding next two vegetables, stirring frequently. When all vegetables are added, and saute is finished add 1/2 cup of dry white wine. Increase heat to medium high, to reduce by half. At this time add zest of two lemons, fresh bay leaves and minced herbs. Also, add a healthy dose of salt and pepper.
When reduced, add 3/4 cup of pearled barley, browned chicken, four cups of all natural low sodium stock, three cups of filtered water, 1/2 teaspoon of garlic powder or granules, 1 tablespoon of sugar, three tablespoons of lemon juice and Parmesan rind. Bring to a boil. Turn down to a simmer, partially cover, and cook for one hour, until barley is tender.
When soup if done, taste. Salt and pepper? Soup needs this, don't skimp. Add remaining tablespoon of lemon juice, 1 cup of frozen baby peas, and 1/2 cup of grated Parmesan or Romano cheese.
