Chicken Barley Soup with Walnut Pesto

Chicken Barley Soup with Walnut Pesto
Photo by Randy Mayor

Ingredients

  • 2 tablespoons minced fresh garlic
  • ¼ cup finely chopped Granny Smith apple
  • 4 ½ quarts cold water
  • ¼ cup (1 ounce) freshly grated Parmigiano-Reggiano cheese
  • 1 ½ cups chopped onion
  • ½ cup finely chopped celery
  • ½ cup finely chopped carrot
  • + 16 more ingredients
    • 1 tablespoon minced fresh garlic
    • ¼ cup walnuts, toasted
    • 1 (3-pound) whole chicken, skinned
    • 5 bacon slices, chopped
    • Soup:
    • ¼ teaspoon salt
    • Pesto:
    • 1 thyme sprig
    • ¾ teaspoon salt
    • 1 habanero pepper
    • ¼ teaspoon freshly ground black pepper
    • 2 (4-inch) portobello mushroom caps, chopped
    • 2 tablespoons extra-virgin olive oil
    • 1 cup (1/2-inch) cubed peeled butternut squash
    • 1 cup uncooked pearl barley, rinsed and drained
    • 8 ounces Swiss chard

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...

View full recipe at My Recipes

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