. Rosemary and Chicken Barley Soup Seriously Soupy

Thursday, January 14, 2010

Rosemary and Chicken Barley Soup

Rosemary and Chicken Barley Soup—Adventures with Barley-Part Two
Guest Writer: Aimée Wheaton

As I mentioned in yesterday's citrus barley and chicken soup post, there was going to be a follow-up piece featuring another variation on the barley/chicken combo. As many of you may already realize, soups are pretty incredible, which has a little something to do with the infinite amount of recipes that you can create by using the same ingredients in many different ways. Here's another barley/chicken soup recipe created by the uber-talented Aimée Wheaton. Ok, so were are good friends, but I do LOVE this recipe for its simplicity and for putting into action the "use what you have" mantra, which is certainly the name of the game these days. The recipe, like many soups can be varied based on your preference, but I think you will be quite delighted by this little soupy just the way it is. Without further adieu, check out Aimée's easy and super tasty rosemary and chicken barley soup:

Rosemary and Chicken Barley Soup

3 frozen chicken breasts
1/2 cup quick cooking barley
Blend of herbs for the crockpot (I chose a rosemary blend)
2.5 tablespoons of olive oil
Mirepoix = 2 carrots, 3/4 large red onion, 3 stalks of celery
3 cloves of garlic, chopped up
6 cups of chicken broth (low sodium)
pinch of salt
pinch of pepper


Start by slow-cooking three frozen chicken breasts in a crockpot with a rosemary seasoning blend. You can also use fresh rosemary (or a blend of your choice) if you would like. Let that cook on a low heat all day or for about five or six hours. Then chop up a package of Mirepoix (carrots, onions, celery), as well as three cloves of fresh garlic and sautee them in olive oil. Saute for about five-seven minutes, stir every now and then so it doesn't stick to the pot. Then add more seasonings—salt, pepper, and more herb blend. Added six cups of low sodium chicken broth and 1/2 cup of quick cooking barley. By that time the chicken will be done. Take the chicken out of the crock pot, chop it into chunks, and place it a pot. Bring the water to a boil and then let the mixture simmer for about 15 minutes. Volia! There you have it-a quick (once the chicken is done), easy, and hearty soupy!

P.S. Aimée notes: If I were to make it again I would have cooked the barley separately and sprinkled it in as a garnish, it was a bit soggy by the time we ate it. Also, when you prepare this soup be sure to keep tasting it throughout the preparation. You may need to add more herbs, salts, etc, but you will be sure to love this one, it's delish!

For more information about Aimée, check out one of her zillion websites;)
www.cafepress.com/mazerdesign (my online store)
www.mazerdesign.etsy.com (my other store)
www.mazerdesign.com (my website)
www.creativeflutter.blogspot.com (my art blog)
www.lollishops.com/lolo-land (OOAK art pieces)
www.artfire.com/mazerdesign (new shop)
www.inspiranzadesigns.com/lologlow (jewelry I sell)


  1. This looks delicious! It will definitely be something that I will have to try soon. I can't imagine how you are able to create a whole new soup every week!

  2. Wow, I just love this recipe. Great, have to try it.

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  4. @ Lindsay-Thank you and thanks to Aimee for contributing. I am a bit of an extreme soup lover, but once you get started on the once a week bit, it's pretty addictive...

    @Artist-Thanks! I love how diverse barley is, and of course chicken can easily work its way into any soup. What barley soups have you tested out?