Hearty Chicken Soup with Tomatoes and Barley

A perfect soup when you've got some extra hands in the kitchen.

April 2007 | By
Hearty Chicken Soup with Tomatoes and Barley
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April 2007

A perfect soup to make when you’ve got some extra hands in the kitchen.

Serves 6 to 8  Cooking Time 1 1/2 hours, including prep time

1 medium-sized whole chicken (about 1.5 kilos)
1 medium white onion, halved
6 cloves garlic, finely chopped
2 medium-sized white onions, finely chopped
2 teaspoons dried thyme
2 tablespoons olive oil
2 large potatoes, peeled,
      cut into 1/2-inch cubes and
      placed in a bowl of water
2 large carrots, peeled,
      cut into 1/2-inch pieces
1 large can crushed tomatoes
1 large can corn kernels
1/2 cup barley
salt and freshly ground black pepper to taste
8 to 10 hard-crusted rolls (or 1 baguette)
garlic butter (recipe follows)

For the garlic butter
1/2 cup unsalted butter, softened
1/2 teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon salt

1  Rub the insides of the chicken with salt.

2  Pour 3 liters of water in a large pot and bring to a boil. Add the chicken and halved white onion to the pot, cover with a lid and reduce the heat to medium-low. Simmer for 30 minutes. Check to see if the chicken is fully cooked by pushing through the meat with a fork. Remove the chicken from the pot and set aside to cool. Once cooled, remove the skin and bones and cut into bite-size pieces (or alternatively, shred the meat with your hands).

3  Strain the liquid into a large bowl, set aside.

4  Using the same pot, sauté the garlic, onion, and thyme with olive oil over medium heat until softened. Add the broth that was set aside earlier. Cover with a lid and bring to a boil.

5  Reduce the heat to medium-low and add the crushed tomatoes, corn kernels, and barley. The broth should be kept at a continuous simmer; stir occasionally with a wooden spoon. The barley will take roughly 30 to 35 minutes to cook thoroughly; it will expand and thicken the soup. Add the potatoes, carrots, and chicken; simmer another 10 to 15 minutes or until vegetables are tender.

6  Season soup with salt and pepper to taste. Serve hot with toasted bread and garlic butter.

7  Make the garlic butter: Blend all ingredients in a food processor or blender until smooth. Store in a clean plastic container in the refrigerator until ready to use. Make this early—a couple of hours before you need it—to give the flavors time to meld.

Shopping tip:  Barley can be found in the grains/oatmeal/cereal area of the supermarket. Australia Harvest and AYAM Brand are common brands.



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