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Creamless Cream of Chicken Soup I’ve been waiting for the perfect moment to share this recipe with you. It’s the perfect soup to have in the freezer for an emergency supper, since it’s a meal in one.
3 onions, diced
oil, for sauteing
1-2 carrots, cut into chunks
2 chicken cutlets
1 cup barley, such as Glicks Pearl Barley
2 tablespoons salt
water to cover, plus 2-3 cups
In a large soup pot, sauté onion in oil till translucent.
Add remaining ingredients.
Bring to a boil and then reduce heat to a simmer. Cook for two hours.
Remove chicken cutlets from the pot and shred with a fork.
Return to pot and cook for another three hours.
Photography: Daniel Lailah Styling: Amit Farber
How Would You
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Amount How many portions does this recipe make?
Thanks!
10-12 servings, 3-4 quarts.
Freezing creamless cream of chicken soup How is it best to freeze and defrost this soup? Thanks
Freeze as you would any other soup. I like to put my frozen soup containers under warm water till they pop out of the container and then defrost on low flame on stovetop.
Blending involved? Are you supposed to blend the barley/ soup mixture without the chicken?
Hi Devorah. Nope. Directions say to shred the chicken, the pix might confuse you but that’s what it should look like.
Too salty Delicious, but I would definitely put in much less salt next time.
Delicious wholesome and nutritious, but i would definitely add much less barley the recipe called for too much barley and that made it too heavy.
Love it! Everyone absolutely loved this soup! Great for the kids they get a whole meal in one bowl!
Great !