Anyone who knows Jeanette will know she loves her soups! The great thing is that Jeanette uses fresh ingredients with great tasting flavour combinations, and if her family gives her the thumbs up, well then it's worth sharing with us all!
So here Jeanette has shared one of her family favourites, Creamy Chicken & Barley soup. It's easy enough to make, and filling enough to serve as a main with some nice bread or as a starter.
Recipe from Jeanette Neumann-Melone

Prep Time: 1 hr (includes making broth)

Cook Time: 40 minutes (approx)

Yield: 8 Persons

Ingredients

1 chicken carcass & enough water to cover
1tsp salt to water
¾c butter
¾c flour
2 onions diced
2 carrots diced
2 celery diced
1c barley (cooked)
1 ½c heavy cream
salt and pepper to taste

Instructions

1. Put chicken carcass in large pot with enough water to cover, bring to a boil, cover and reduce heat and simmer for at least 1 hour. Remove carcass from broth and pick the meat from bones (it will literally fall off) set aside meat and broth

2. You should now have approximately 2 quarts of broth. If not, add water to make up the loss.

3. Melt butter in large pot and add flour stir constantly for 5 mins. Add onions/ celery, and carrots into roux and cook over medium heat for about 10 minutes.

4. Add broth, chicken, barley, and salt and pepper to taste.

5. Simmer on low for about 20 minutes. Add heavy cream and heat through.
Enjoy!

5 from 1 vote

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Creamy Chicken and Barley Soup

Prep Time

1 hr

Cook Time

40 mins

Total Time

1 hr 40 mins

 

Servings: 8

Ingredients

• 1 chicken carcass & enough water to cover
• 1 tsp salt to water
• ¾ c butter
• ¾ c flour
• 2 onions diced
• 2 carrots diced
• 2 celery diced
• 1 c barley cooked
• 1 ½ c heavy cream
• salt and pepper to taste

Instructions

1. Put chicken carcass in large pot with enough water to cover, bring to a boil, cover and reduce heat and simmer for at least 1 hour. Remove carcass from broth and pick the meat from bones (it will literally fall off) set aside meat and broth
2. You should now have approximately 2 quarts of broth. If not, add water to make up the loss.
3. Melt butter in large pot and add flour stir constantly for 5 mins. Add onions/ celery, and carrots into roux and cook over medium heat for about 10 minutes.
4. Add broth, chicken, barley, and salt and pepper to taste.
5. Simmer on low for about 20 minutes. Add heavy cream and heat through.
6. Enjoy!