White Pepper Chicken Barley Soup Made By A Sometimes Princess

Chicken Barley SoupLucky timing, rain hit the morning after the Valley Performing Arts Center black tie opening. My little satin pumps woulda been ruined! There I was, in line for the potty with Calista Flockhart; Harrison Ford was waiting out in the hall. I people-watched next to Doris Roberts. Moved my tootsies so Beau Bridges could scoot down the row. Boogied on the dance floor aside “Bart Simpson” voice Nancy Cartwright. All supporters of the new venue. But playing princess is now over; back to real, which includes cooking dinner. I decided to make White Pepper Chicken Barley Soup because it’s raining.

Have you tried my Beef, Mushroom & Barley Rosemary Soup yet? Friend Cathi told me she’s made it several times since I published it. We both share a love for the crockpot. That beef soup is hearty and robust; this time I re-concocted the concept to be lighter by going with chicken.  IMG_2025

BUT WAITwhile recently in India, eating buckets of soup because the weather was so frickin’ freezing, I noticed their use of heavy doses of white pepper. I liked that flavor. So, this soup is in that direction. Which then inspired me to show off the Orange Indian Tie-Dye Scarf With Bangles (in my soup photo) I bought for my sister Gretchen. And then wore to the Taj Mahal. And then decided to keep. Gretch now gets a black one.

White Pepper Chicken Barley Soup

  • 1 lb. boneless, skinless chicken thighs
  • 1/2 onion, diced
  • 1/2 lb. sliced button mushrooms
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1/4 cup chopped celery leaves
  • 1 cup uncooked pearl barley
  • 2 cups homemade chicken stock (or 1 14 oz. can)
  • 1 teaspoon white pepper
  • 1 teaspoon ground thyme
  • Water
  • Salt and additional white pepper to taste
  • Fresh snipped chives for garnish, if desired

In a 12 cup crockpot, put all ingredients except salt.  Fill with water to 1 inch below the rim. Cover and cook on low for 8 hours or high for 3 to 4, or until the barley is tender. Remove the chicken and shred using two forks, put back into the soup.  Add salt and more white pepper to taste. Makes 12 cups.

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{ 4 comments… read them below or add one }

1 tom November 18, 2015 at 6:23 am

In the Chicken Barley Soup recipe below, add 1 Tbsp. oil to veg. & mushroom & stir when cooking for 5min. before adding stock & water.

2 tom November 18, 2015 at 6:15 am

This recipe inspired me to create a quicker, spicier version.

Chicken Barley Soup

2 lb. boneless, skinless chicken thighs or breasts
(cut into 1 in. pieces)

2/3 cup ea. onion, carrots & celery, diced

1/4 cup chopped celery leaves, 8oz. sliced button mushrooms

1 cup uncooked pearl barley

32oz chicken stock

1 Tbsp. pepper

1 tsp. each ground thyme, cumin, coriander

4 cups (32oz.) Water, Salt & pepper to taste

Fresh snipped chives for garnish

1. In a in Stockpot cook Veg & mushrooms 5 min. over med. heat. Then add stock, water & bring to a boil for 3min, put
in all ther ingredients except salt & chicken. Cover & hard simmer on Med.low stirring occasionally for 45min. or until
the barley is tender.

2. Meanwhile, in a skillet saute cubed chicken in a skillet
until cooked 1/3 to 1/2 way through. Remove from heat.

3. Add chicken to soup during the last 20 min. of cooking.
Salt to taste & serve with 1 in. croutons & chives.

3 Lana February 27, 2011 at 1:12 am

I love your little vignettes:) You always transport me to some fabulous place, be it here in LA, or across the globe. And I could not help but laugh – you are like my sister! I cannot count the times that she had bought something for me, only to keep it for herself. I still adore her. There is nothing like sisterly love:)
But the scarf is beautiful…

4 Mary @ Delightful Bitefuls February 25, 2011 at 1:30 pm

This looks so healthy and tasty! Bookmarked!

Great blog; happy I found you!

Mary xx
Delightful Bitefuls

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