Tuesday, January 16, 2018

Chicken Barley Soup























1 teaspoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic, chopped
1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
7 cups reduced sodium chicken broth
1/4 cup chopped parsley
2 bay leaves
2/3 cup dry barley
fresh ground black pepper, to taste

Heat a large heavy pot on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir. Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes. Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 40 minutes, until the barley is cooked. Discard the bay leaves and serve. Makes about 9 cups.

Servings: 6 Size: 1 1/2 cups Calories: 262

Tuesday, January 2, 2018

Cheesy Broccoli Soup



 
















2 cups water 
1 teaspoon chicken bouillon or 1/2 vegetable bouillon cube
1 package (16 ounces) frozen chopped broccoli, thawed
1 medium onion, chopped
1/4 cup butter, cubed
3 tablespoons all-purpose flour
1 cup 2% milk
1 pound process cheese (Velveeta), cubed

In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid.

In another large saucepan, sauté onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid. Yield: 4 servings.