6 INGREDIENT Chicken Barley Soup {VIDEO} - The Recipe Rebel (2024)

FAQs

How long does barley soup last in the fridge? ›

Store leftover beef barley soup in an airtight container for 3-4 days. Reheat either in the microwave at 30 second intervals, stirring in between, or on the stovetop over medium heat. You can also store your leftovers in the freezer up to 6 months.

Barley holds a good amount of starch, which will release into the soup when it's cooked. That starch will help thicken the broth to leave you with a deliciously thick, creamy soup.

One of the great things about this soup is how well it freezes! Barley freezes better than pasta or potatoes (though both can be done!) and you don't lose any quality by making it ahead. I like to pour my soup into a large freezer bag, then seal and freeze flat so that it can be quickly thawed when you need it.

But the solution when simmering a whole chicken for soup is to carve up the chicken before it's completely cooked through. In Molly Baz's Classic Chicken Noodle Soup recipe, she grabs the whole chicken out of the pot once the breasts register 155° F on an instant-read thermometer.

If the grains are sticky, slimy, or have a chewy texture when dry, they have likely absorbed moisture, leading to spoilage. Barley that is past its prime may not only taste off but might also have an undesirable texture when cooked.

Barley is high in fiber, especially beta-glucan, which may reduce cholesterol and blood sugar levels. It may also aid weight loss and improve digestion. Whole-grain, hulled barley is more nutritious than refined, pearled barley. It can be substituted for any whole grain and easily added to your diet.

MAKE AHEAD / STORE: It is not advisable to make ahead but you can refrigerate leftovers, within 2 hours of cooking, in an airtight container for up to 3 days. Reheat in a saucepan, adding a splash of water if necessary, until piping hot.

As barley is a starch the best you can do is dilute it, or thin it out a bit. You may need to add a fair bit of broth and more of your vegetal ingredients. Possibly to the point of doubling your recipe. It will depend on when you find the taste and texture to have gotten back to acceptable levels.

Overcooked barley will become mushy, while undercooked may have a thicker and chewier texture. You can make barley as a side dish, but you can also cook it into your food. Feel free to cook our pearled barley in your favorite soup or stew, but be mindful that it will absorb a lot of liquid.

For a deeply flavorful chicken soup, get some boneless, skinless chicken thighs, season them, brown them in a skillet, then finish them in a 375 F oven. You can refrigerate them until you're ready to make the soup, then simply dice them up and add them to the soup at the very end.

Should you cover chicken soup when cooking? ›

Keep the soup at a steady simmer: Keep the pot partially covered and at a low simmer. You should see slow but steady bubbles and wisps of steam coming from the pot (although don't reduce the temperature so low that the water falls below 165°F or else the chicken won't cook through).

We first make the stock and later add the raw chicken meat to cook near the end of the soup-making process. You could also cook the breast and thigh chicken pieces whole, in the broth, and remove them after 15 minutes of cooking or so, cool them and shred them to be added at service.

A general rule of thumb is that soup can be stored in the refrigerator for about three days, but you should always taste your dish before deciding to reheat. A clear, vegetable-based soup with some acidity, such as tomatoes, may last longer. Chicken soup usually lasts three to five days.

Like other leftover foods, homemade soup can safely be stored in the fridge for three to four days, per standard guidance from the USDA. This includes soups and stews that contain fish, meat, and poultry.

Cooked barley should be stored in an airtight container. It will keep in the fridge for 3-5 days or in the freezer for one month.

For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours. Don't put a large pot of hot soup directly into your refrigerator.