Cooking Classics
The Technique
Fresh Lime Chicken & Barley Soup
Fresh Lime Chicken & Barley Soup begins with a mirepoix, a blend of aromatic vegetables consisting of onion, celery & carrots, that act to flavor & perfume this earthy soup. Garlic, fresh rosemary & crushed red pepper flakes further season the soup loaded with barley & chicken for a meal that’s filling & good for you. Look to The Basics: Barley for additional pointers on how to cook this grain for other recipe applications. If you love to accompany homemade bread with soups, Rosemary-Olive Boule or Rustic Country Boule utilize a no knead bread making technique that are truly effortless to prepare. Learn how to make a new comforting classic combination by following these valuable techniques.
Fresh Lime Chicken & Barley Soup
makes 6 servings
1 Tbsp olive oil
1 medium onion, diced
4 celery ribs, diced
3 carrots, peeled & sliced
3 garlic cloves, pressed
2 cups cooked, shredded chicken
1 {15.5-oz} can cannelini beans, rinsed & drained
1 {14.5-oz} can diced tomatoes
1 Tbsp chopped fresh rosemary
1/2 tsp kosher salt
1/4 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
10 cups water
2 Tbsp chicken stock base
1/2 cup barley
1/4 cup fresh lime juice
Garnishes: Fresh rosemary
Sauté the onion, the celery & the carrots in hot oil over Medium heat in a Dutch oven & cook, stirring occasionally until softened, about 8 minutes. Add the garlic & cook for 1 minute or until fragrant. Stir in the cooked chicken, the cannelini beans, the tomatoes, the rosemary, the salt, the red pepper flakes & the black pepper. Stir together the water & the chicken stock base; add to the mixture. Bring to a simmer over Medium-High heat. Reduce the heat to just under the Medium setting, stir in the barley & cook 30 to 35 minutes. Stir in the lime juice. Garnish, if desired.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Fresh Lime Chicken & Barley Soup
Fresh Lime Chicken & Barley Soup is a filling meal packed with valuable nutrition. The barley is a wonderful source of vitamins, minerals, protein & fiber. The soup is extremely versatile so consider substituting farro, rice or orzo pasta for the barley, if needed, & adjust the cooking time accordingly.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Sauté the onion, the celery & the carrots in hot oil over Medium heat in a Dutch oven & cook, stirring occasionally until softened, about 8 minutes.
No. 2
Add the garlic & cook for 1 minute or until fragrant.
No. 3
Stir in the cooked chicken, the cannelini beans, the tomatoes, the rosemary, the salt, the red pepper flakes & the black pepper.
No. 4
Stir together the water & the chicken stock base; add to the mixture. Bring to a simmer over Medium-High heat. Reduce the heat to just under the Medium setting, stir in the barley & cook 30 to 35 minutes.
No. 5
Stir in the lime juice. Garnish, if desired.
The Tune
“When The Sun Comes Out” Ella Fitzgerald
social butterfly
instagram: buttermilklipstick
facebook: Buttermilk Lipstick
twitter: Buttermilk Lipstick@ButtermilkLips
{college football} Rebecca Gordon@TidefanFare
pinterest: Buttermilk Lipstick
Rebecca Gordon
Be sweet.
No comments yet.