Barley is typically found in a beef stew or soup in the grocery store. Today I’ve create a chicken version that is lean for your waist as well as your pocketbook.
By roasting my poblano peppers, I’ve brought a sweet smoky undertone to the soup. I’ve been rather obscessed with poblanos.
This soup froze reasonably well, so it’s great to pack for lunch if you have access to a microwave. The poblano peppers were very mild, Big Brother didn’t mind eating them. Little Sister was too busy stuffing her face to really see what she was eating.
- cooked chicken
- 2 whole Poblano peppers, roasted and peeled (remove seeds for mild)
- cup of baby carrots
- 1/2 onion, diced
- 2 cups chicken stock & water
- sea salt and pepper
- any herb you like (cilantro, parsley)
- 2/3 cup cooked barley
Simmer everything together until the carrots are done. Season with salt and pepper to taste. Serve with crusty bread and a salad.
I am obsessed with poblanos too as we have piles of them still, good idea to roast them first, i will try that.. c
Roasting them makes it easy to remove the skin, which can be tough to bite through.
The addition of smoked poblanos is a great idea! Looks tasty!
This is soup/stew season 🙂 Poblanos are not too hot for the kids if you remove the seeds, but if they can’t stand black pepper then this will be too spicy!
[…] Chicken and Barley Soup « midnitechef Address: http://fivedollarsbyt.allergiesaid.com/2011/10/28/problano-peppers/ « Clarage vortex Trackbackno comment untill now […]