Recipess

PRINT Print
x

Share

Jun 18, 2013
Add to Bookmark


Hearty Chicken Soup with Tomatoes and Barley

By: Melanie Jimenez


Hearty Chicken Soup with Tomatoes and Barley

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.

 

Photography by Ocs Alvarez |  Food Styling by Melanie Jimenez |  Prop Styling by Gwyn Guanzon




You may also like these recipes


PRINT Print
x

Share


COMMENTS
Username
Email Address
Website
Comment
 
 
NOTE: Yummy.ph is a CLEAN ZONE. Editors reserve the right to delete obscene comments.
Filter comments by:
  • Be the first one to comment...
Filter comments by:
 

Poll

What is your version of comfort food?




VIEW RESULT»
PREVIOUS POLLS
YUMMY'S AUGUST 2014 Issue

Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!