6 INGREDIENT Chicken Barley Soup {VIDEO} - The Recipe Rebel (2024)

FAQs

Why does barley thicken soup? ›

Barley holds a good amount of starch, which will release into the soup when it's cooked. That starch will help thicken the broth to leave you with a deliciously thick, creamy soup.

This is one of my family's favorite soups!!! The barley adds an amazing amount of fiber and the squash, carrots, celery, and onions are loaded with vitamins. You can replace the chicken with turkey if desired. One cup has just 142 calories, 1 gram of fat and 5 grams of fiber.

Cook the grains.

Reduce the heat to medium-low and simmer, covered, until most (or all) of the liquid is absorbed and the barley is tender with a slightly chewy texture. Pearl barley takes 25 to 30 minutes to cook, and hulled barley will take 45 minutes to 1 hour to cook.

Do you cook barley before adding it to soup? Your beef barley soup will simmer long enough to cook the barley. There is no need for the additional step of cooking the barley first. The barley takes about 30 minutes to cook completely.

Hulled barley, considered a whole grain, has had just the indigestible outer husk removed. It's darker in color and has a little bit of a sheen. Pearled barley, also called pearl barley, is not a whole grain and isn't as nutritious. It has lost its outer husk and its bran layer, and it has been polished.

Barley is high in fiber, especially beta-glucan, which may reduce cholesterol and blood sugar levels. It may also aid weight loss and improve digestion. Whole-grain, hulled barley is more nutritious than refined, pearled barley. It can be substituted for any whole grain and easily added to your diet.

Barley Soup (1 cup) contains 17.9g total carbs, 14.2g net carbs, 0.8g fat, 4.8g protein, and 95 calories.

Progresso Chicken Barley Soup (1 cup) contains 11g total carbs, 9g net carbs, 1g fat, 7g protein, and 80 calories.

There is no need to rinse barley before using it. To enhance the flavor of barley, heat the kernels in a skillet for a few minutes or cook it in broth instead of water. You can save time by cooking extra barley and freezing it. Add it to soups or salads as you need it.

Stovetop. Bring 2 quarts of water to a boil in a pot with salt. Add barley, return to a boil, then reduce the heat to medium-high and boil uncovered until soft, 25–30 minutes. Drain off cooking water, then serve.

Can you overcook barley? ›

After you've measured it out, simply allow the barley to cook under a soft boil until the water is absorbed. This takes around 40 minutes. Once the barley has cooked fully, it will be soft yet chewy. Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture.

Barley flour is a relatively easy ingredient to use as a substitute as it works like any other flour. It is great to use as breading or as a thickening agent due to its texture. It is also a great flour for making bread. Although these are the most popular, it can be used in almost any recipe that calls for flour.

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

Barley flour is used in baked goods and as a thickener for soups, stews and gravies. While it contains gluten, the protein that helps baked goods rise, the type of gluten in barley flour does not promote adequate rising on its own, so barley flour is usually used with wheat flour.

It will absorb the flavor of the broth and taste delicious. However, you should plan accordingly, as most of the liquid will be absorbed. Personally, I prefer cooking barley separately before adding to soups.