Get rid of the October Chill…..
Hey everyone! I hope that all of you are having a fabulous Friday afternoon. I didn’t think that I was going to make my Friday post before the end of the day, but here I am. After driving 8 hours, ok being a passenger for 8 hours, I am ducking in out of the rain to share a soup recipe that will help ease some of the bone chilling cold that October is offering us right now.
I baked a chicken a couple of days ago and decided it was a perfect time to make a pot of my Poor Girl’s Chicken and Barley soup! You are probably wondering why I would call it “Poor girls” if I baked an entire chicken. Well, it’s like this, I can’t take an entire chicken, bake it, and put all of the meat into a soup, I just can’t do it! 😉 I usually get 3-4 meals out of one chicken feeding 3 adults. (The two littlest won’t have anything to do with “real” chicken.) So, the first meal was a traditional baked chicken, mashed potatoes and gravy, and corn meal. The second meal was fruity chicken salad, there was enough chicken left over for chicken pot pie, and then of course boiling the chicken carcass yields the loveliest chicken stock to make chicken soup, and the meat that I use is whatever meat that was left on the carcass. You can estimate ½ cup to 1 cup of chicken depending on how well, you have already cleaned the carcass.
Don’t worry about the lack of chicken; there are plenty of veggies that make up for it! Besides cutting up some carrots, celery, and garlic, I took a little help from the grocery store and bought a bag of frozen soup veggies that contains veggies like okra, corn, potatoes, peas, onions, and beans. I’m sure that there are a lot of people that will dispute my choice of putting barley in my soup rather than noodles, but I just don’t find noodles very filling and I like all of the other benefits that barley lends. (You’ll notice that I’m a pretty big fan of barley as filler if you read my post Black Bean & Barley Sliders.) You can really add any veggies you’d like, if you want to swap out barley for noodles, be my guest. The whole point of this soup is to have a cheap (Probably less than .20 a serving!), healthy, and filling meal. Dish up a bowl of steaming Poor Girl’s Chicken & Barley soup, maybe grab a cracker or two, and warm up while the storm rages outside. Enjoy!
Poor Girl’s Chicken & Barley Soup
By Angie Gouchenour
6 cups of chicken stock *
½ – 1 cup of reserved chicken
2 medium carrots – chopped
3 stalks of celery – chopped
3 garlic cloves – chopped
½ cup of barley – uncooked
1 bag of frozen soup veggies
½ teaspoon of salt
½ teaspoon of black pepper
½ teaspoon garlic powder
1 Tablespoon of dried minced onions
Bring chicken stock* to a boil and add chopped carrots, celery, garlic, reserved chicken, and seasonings
Reduce to a simmer for about 45 minutes
Add barley and frozen veggies to the pot and boil for another 30 minutes
Remove from heat and enjoy!
*Chicken stock is reserved from a boiled chicken carcass, with grease removed. Approximately 1-1 ½ cups of drippings from a baked chicken and 8 cups of water boiled down to 6 cups
1 cup = 103 Calories