This rosemary chicken soup is one of my best comfort food recipes. It’s a warm and wonderful conglomeration of tender chicken and vegetables simmered up with the nutty taste of barley, and infused with one of my favorite herbs, aromatic rosemary. It’s perfection on a chilly winter day, when you are snuggled under your favorite blanket on the sofa, holding a warm mug of soup in your hands with a fire crackling in the fireplace and your favorite movie about to begin. It’s chicken soup wonderfulness at its most wonderful. Let’s make it!
I know, you are sitting there thinking that risotto means rice, and technically that is true, but in this case this recipe for shrimp barley risotto with peas is an ode to one of my favorite grains. I love barley, and for the longest time my faithful bag of barley just sat around waiting for me to make my annual vat of slow cooker beef barley soup. And then one day I awakened and realized that barley could be used pretty much anywhere I was using rice. Even in risotto, which I am playing fast and loose with by saying that any grains you simmer slowly and lovingly in broth and then stir ingredients into near the end counts as risotto. Maybe in this case barley-otto? One way or the other, it involves tender shrimp and sweet peas and creamy parmesan and (say it with me now) BARLEY, and it is just plain scrumptious. Let’s make it!
Here’s my latest in the series of one bowl suppers that the Southern husband and I have been experimenting with over the last couple of months. Just as a reminder, the one bowl suppers combine a green veggie or two, a whole grain and some kind of protein along with a few garnishes in one bowl…all of which sounds very science-ish until you realized that this actually means shrimp, watercress, feta cheese, sugar snap peas, sliced apple and brown rice garnished with honey roasted peanuts and drizzled with yogurt ranch dressing. Oh yes.
Welcome to the latest in my series of One Bowl Suppers! If you are just tuning in to this channel now, the Southern husband and I are having a weekly one bowl supper that features a whole grain, a protein, some kind of greens, some kind of colorful veggie and a drizzle of dressing. We’ve experimented so far with steak, with seared tuna and with salmon, and this time we gave jarred tuna a go. And once again, experimenting with a completely made-up-at-the-drop-of-a-hat combo of flavors and ingredients didn’t let us down!
Things I love: My slow cooker. Beef stew. Barley. Coming home after a long day’s work to supper that is already made and bubbling away and all ready to be ladled into bowls and eaten up. And so this recipe has vaulted to the very top of my Recipes I Love list, because it combines all of these things together into one scrumptious slow cooker full of deliciousness. AND it makes enough for leftovers!
This super-duper-easy recipe brings together a few of my favorite things, namely tender chicken, sweet veggies, good-for-you barley…and my beloved slow cooker. It’s one of those recipes that is so ridiculously easy that it feels like magic when you toss everything in and it comes out of the slow cooker as a perfect concoction of warm and wonderful soup. It’s the perfect thing for chilly, busy winter days.