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My review
Hearty Chicken Soup
Jeannine Almeida
"This soup contains a few different textures and flavors that complement each other nicely. Serve with warm crusty bread!"
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Ingredients
servings 419 calsOriginal recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Clean chicken thoroughly in fresh, cold running water and remove giblets. Remove as much excess skin from bird as possible and discard. With the force of your hands, add pressure to the back bone of the chicken to crush the bones. If you crack the legs at the joints it will release the cartilage which will add more flavor to the soup. Place crushed chicken and giblets into a large stock pot.
- Using a food processor, grate 2 carrots, 1 onion, and all of the celery. Add to stock pot and cover chicken with water. Place the remaining carrots and onions that were not grated, bouillon cubes and red bell pepper into the pot. Bring to a boil for 5 minutes and then simmer for one hour.
- Add barley and continue to cook for another hour.
- Remove from heat and carefully remove the chicken and giblets from the pot; placing them into a large, clean shallow bowl. Pull the meat from the chicken and dice. Return chicken meat to pot and add sweet corn. Can be served immediately or refrigerated or frozen for later use.
Nutrition Facts
Per Serving: 419 calories; 14.9 g fat; 40.5 g carbohydrates; 32.4 g protein; 83 mg cholesterol; 720 mg sodium. Full nutrition
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Reviews
Read all reviews 3037 Ratings
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Most helpful positive review
2/13/2005
This is a great chicken soup. I made it for my husband who is sick with a cold and it really hit the spot. I used only one onion but next time will try two as the recipe says. And I added salt ...
Most helpful critical review
8/27/2006
This soup is definitely hearty; lots of vegetables and chicken but very bland. It is a good basic soup that can take many different directions depending on the blend of seasoning/spices added. ...
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2/13/2005
This is a great chicken soup. I made it for my husband who is sick with a cold and it really hit the spot. I used only one onion but next time will try two as the recipe says. And I added salt ...
10/18/2006
This is a great recipe and a fantastic fall meal! I changed a few ingredients, based on what I had in my cupboards and fridge. I used an orange bell pepper (instead of red); I added a cup of shr...
6/10/2006
This soup should not be eaten until it has been refrigerated overnight. The first day it was so/so, but the second day it was a wonderful, original blend of flavors.
11/15/2008
This is a Great Chicken Soup.I just changed a couple things.I added 2 cloves of Garlic and Salt and Pepper. Instead of the Barley I used 3/4 cup of orzo. I also used a 3-4 lb Chicken and simmere...
2/16/2006
This is a great simple recipe for chicken soup. I find that poking an onion with whole cloves and adding it to the soup adds great flavour. Also, if you allow the broth to cool and refrigerate...
10/6/2007
My family loved the soup. I just added a few extra ingredients--I added a head of garlic (chopped) and some cayenne pepper for a little kick. My 9-year-old liked it so much, he asked me if I c...
8/27/2006
This soup is definitely hearty; lots of vegetables and chicken but very bland. It is a good basic soup that can take many different directions depending on the blend of seasoning/spices added. ...
10/30/2009
This was VERY good! I only rated as 4 stars due to the lack of seasoning. I halved the recipe, increased the barley a little, and added 1 t. minced garlic, 3/4 t. salt, 1/8 t. each of pepper, sa...