Best Stracciatella With Chicken And Barley Recipes

Stracciatella Soup image

Provided by Martha Stewart

Number Of Ingredients 6

Steps:

Bring chicken stock to a simmer in a medium-size saucepan.
Whisk together the eggs, Parmesan, parsley, and salt. Slowly pour the egg mixture into the stock while stirring. Continue to stir until the eggs are set, about 1 minute. Add baby spinach and stir to wilt. Serve immediately.

Chicken and Barley Bake image

Provided by ratherbeswimmin

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup water
1 cup chopped onion
3/4 cup chopped carrot
1/2 cup uncooked pearl barley
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 -1 1/4 lb skinless chicken thigh
salt
black pepper

Steps:

In a medium saucepan, combine the first 8 ingredients.
Bring to a boil; lower heat, cover, and simmer 10 minutes.
Transfer hot barley mixture to an ungreased 2-quart baking dish.
Place the chicken on top of barley mixture.
Sprinkle chicken with salt and pepper.
Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8

Chicken and Barley Soup image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
2 carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch pieces
1 large leek (white and light green parts only), thinly sliced and rinsed
1/2 small head Savoy cabbage, chopped
2 teaspoons paprika, plus more for topping
Kosher salt and freshly ground pepper
4 cups low-sodium chicken broth
2 1/2 cups chopped rotisserie chicken (skin discarded)
1/2 cup quick-cooking barley
1/4 cup sour cream
2 tablespoons chopped fresh dill

Steps:

Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika,
1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes.
Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper.
Divide the soup among bowls. Top with the sour cream, dill and more paprika.