Options

Format:
Include:
PRINT
Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Chicken Barley Soup with Walnut Pesto

Habanero peppers are fiery hot, so handle them carefully. In this dish, you simply pierce the chile with a fork and float it in the broth as the soup cooks. Remove it with a slotted spoon before serving. If you prefer milder heat, use the same technique with a jalapeño.

Cooking Light OCTOBER 2008

  • Yield: 8 servings (serving size: 1 3/4 cups soup and 2 tablespoons pesto)

Ingredients

  • Soup:
  • 5 bacon slices, chopped
  • 1 1/2 cups chopped onion
  • 2 tablespoons minced fresh garlic
  • 2 (4-inch) portobello mushroom caps, chopped
  • 1 (3-pound) whole chicken, skinned
  • 1 thyme sprig
  • 4 1/2 quarts cold water
  • 8 ounces Swiss chard
  • 1 cup uncooked pearl barley, rinsed and drained
  • 1 cup (1/2-inch) cubed peeled butternut squash
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped Granny Smith apple
  • 1 habanero pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Pesto:
  • 1/4 cup walnuts, toasted
  • 1/4 cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh garlic
  • 1/4 teaspoon salt

Preparation

1. Cook bacon in a large skillet over medium heat until crisp. Add onion, garlic, and mushrooms to pan; cook 5 minutes, stirring frequently. Set aside.

2. Remove and discard giblets and neck from chicken. Place chicken and thyme in a large Dutch oven over medium heat. Cover with 4 1/2 quarts cold water; bring to a simmer. Skim fat from surface; discard. Remove stems and center ribs from Swiss chard. Coarsely chop stems and ribs; reserve leaves. Add stems, ribs, and next 5 ingredients (through apple) to pan; bring to a simmer. Pierce habanero with a fork; add to pan. Cook 35 minutes or until chicken is done.

3. Remove chicken from pan; cool slightly. Remove chicken from bones; chop meat. Discard bones, thyme sprig, and habanero. Strain barley mixture through a sieve over a bowl. Reserve 4 cups of broth for another use. Return remaining 6 cups broth to pan; bring to a boil. Cook 10 minutes. Return chicken and barley mixture to pan; bring to a simmer. Add mushroom mixture. Cook 2 minutes or until thoroughly heated. Stir in 3/4 teaspoon salt and black pepper.

4. To prepare pesto, cook Swiss chard leaves in boiling water 2 minutes. Drain and rinse under cold water; drain. Place leaves, walnuts, and remaining ingredients in a food processor; process until smooth. Serve with soup.

Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 30%
  • Fat: 13.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 3.7g
  • Protein: 41.8g
  • Carbohydrate: 31.7g
  • Fiber: 6.6g
  • Cholesterol: 117mg
  • Iron: 3.5mg
  • Sodium: 641mg
  • Calcium: 78mg
advertisement

Go to Full Version of

Chicken Barley Soup with Walnut Pesto Recipe

advertisement