What: A simple and classic soup for your little one made with a little bit of everything you’ve got leftover – a bit of cooked chicken, some pre-cooked barley (I make a big batch every Sunday to add to salads and to use as a base for toddler meals – it stores well in the fridge for up to four days). Grab some frozen vegetables from your freezer and a carton (or BPA-free can) of Chicken Stock and you are halfway to souptime.
When: Whenever you’ve got a small amount (a half cup, to be exact) leftover poultry (or even pork or beef) and some extra grain (rice, barley, farro, orzo – you name it). Adapt this basic method to the ingredients you have on hand.
Why: Nothing’s more satisfying than soup in the winter.
How: Spend 10 minutes by the stove and then fridge, freeze or serve!
Fast Chicken & Barley Soup
Yields 2.5 Cups / 20 Ounces of Soup (3 Six Ounce+ Servings)
1/2 a Small Yellow Onion, finely diced
1 Tablespoon Salted Butter
1 Cup Organic Chicken Stock
1 Cup Water
1/2 Cup Frozen Organic Peas and Carrots or other vegetable blend ( I like this Cascadian Farm medley)
1/2 Cup Cooked Barley or other cooked grain
1/2 Cup Cooked Chicken Breast, shredded or finely diced
Optional Minced Parsley, Dill or other fresh herb
In a medium pot, melt Butter over medium flame. Add diced Onion and sautee, stirring occasionally for about 3 minutes until fragrant and the Onion begins becoming translucent.
Add Chicken Stock and Water. Turn up the heat a bit and allow the liquids to come to a boil. Add the frozen Vegetables and allow to boil about a minute before lowering to a simmer.
Add the prepared Barley and cooked Chicken. Season with Pepper and then add 3 large pinches of Salt.
Sprinkle with optional fresh Herbs and serve!