Chicken Barley Soup With Walnut Pesto Recipe

Name: Chicken Barley Soup With Walnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1389

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Soup:, 5 bacon slices, chopped, 1 1/2 cups chopped onion, 2 tablespoons minced fresh garlic, and more.

Yes, Chicken Barley Soup With Walnut Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Barley Soup With Walnut Pesto

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