When the weather turns cold, there is nothing like a hot, healthy bowl of chicken soup to warm you up from the inside.
Trust me, it doesn’t have to be a major production to make chicken soup. This recipe for Chunky Chicken-Barley Soup is on my go-to list of soups for the season. It is a nice way to use left-over cooked chicken, or you can substitute turkey. This recipe calls for quick-cooking barley, which is a natural whole grain that has been pre-steamed, so it cooks in about 10-12 minutes. I usually find it in the grocery store near the rice, or you can order it on the internet.
Barley is low in fat and is a good source of fiber and niacin. I use it in soups, salads, and side dishes. Hulled barley, also called barley groats, is the most nutritious form of barley because only the tough, outer hull has been removed. It also takes the longest to cook. Pearled barley, which has also had the germ removed, is therefore a little less nutritious (although still quite nutritious) and a little less chewy – but quicker to cook. Quick-cooking barley is similar in nutrients to pearled barley, but since it’s been pre-steamed, it’s ready in a fraction of the time. Quick and healthy. I like it!
