Southwestern Chicken and Barley "Soup"

 

 adapted from Perrys' Plate

{This is kinda cheating since this recipe was already on the blog a while ago...but we ate it again and this time I took a picture...and yes, that spoon had already been in my mouth.}

    Maybe I'm super lazy, but I am beginning to have the mindset that many soups taste better and are easier to prepare in a trusty crock pot. I threw everything in just before nap-time ended, cooked on high for 4 hours and called it done. This resembles a tortilla soup, but had a little something extra filling with the barely. This is a perfect number for a busy (or in my case lazy) day.

Ingredients

1-2 chicken breasts (fresh or frozen)
1-2 minced garlic cloves
2-3 cups chicken broth {depending on if you want it more soup-like or chili-like}
2 cups frozen corn
1 15-oz can kidney or black beans, rinsed and drained
1 15-oz can tomato sauce
1 10 oz. can diced tomatoes w/green chilies
1/2-1 cup pearl barley (uncooked)... or just throw in however much you'd like
1 1/2 tsp. chili powder
1/2 tsp cumin
dash of coriander
juice from 1 small lime or 1/2 large lime (about 2-3 T)

Garnish with...
green onions, chopped
fresh cilantro, chopped
sour cream
shredded cheddar cheese
avocado, diced

Directions

   In a slow cooker, add chicken through lime juice. Cook 3-6 hours at the appropriate temperature. Before serving, use two forks and shred chicken into bite sized pieces. Garnish with desired topping and enjoy every bite.

Serves 6

Greek Chicken and Barley Salad

adapted from Cooking Light

Ingredients

Salad:
2 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon kosher salt
1 teaspoon olive oil
4 cups low-sodium chicken broth, divided
1 cup uncooked pearl barley
1 cucumber, cubed seeded
1 cup grape tomatoes, halved
1 yellow bell pepper, cubed or cut into strips
{I will probably add a red pepper as well next time}
1/3 cup feta cheese
1/4 cup chopped pitted kalamata olives (didn't have on hand this time, and dish was still delightful)

Dressing:

3 Tbsp extra-virgin olive oil
1 tsp grated lemon rind
juice of 1 fresh lemon
1 Tbsp minced fresh basil (can use dried if needed)
1 tsp minced fresh thyme (can use dried if needed)
1 tsp red wine vinegar
1/2 tsp kosher salt
3 garlic cloves, minced

Directions

1.To prepare salad, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth.

2. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 30-35 minutes or until liquid is absorbed. Fluff with a fork. Cool. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.

3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

Serves 4-6.