Rachael Ray: Chicken and Pearled Barley Soup Recipe (Orzo Soup)


Rachael Ray: Cooking with Pearled Barley & Cheese Rind

This soup recipe is Rachael Ray’s family recipe, and she used a cheese rind to make the stock cheesy. Check out her Chicken and Pearled Barley Soup Recipe (a.k.a. Chicken and Orzo Soup).

The rind helps to infuse soups and sauces with cheesy flavor, but you don’t have to worry about the calories from ending up in the dish. Pearled Barley or Farro will have a quicker cooking time, so make sure it says “Pearled” on the package.


Rachael Ray: Chicken and Pearled Barley Soup Recipe Ingredients

Rachael Ray: Chicken and Pearled Barley Soup Recipe (Orzo Soup)

Rachael Ray used Pearled Barley (which her family calls Orzo) in a Chicken Soup Recipe featuring plenty of other healthy and fresh, hearty ingredients.

  • 1 cup Pearled Barley
  • 1 halved Onion
  • 1 Bay leaf
  • Salt

Chicken Ingredients

  • 1 4 lb. Chicken
  • 1 halved, then quartered Leek
  • 2 cloves crushed Garlic
  • Herb bundle (Parsley, Rosemary, Thyme)
  • 1 rind of Parmigiano-Reggiano (or use Grana Padano)
  • 2 chopped Carrots
  • 2 quartered ribs Celery
  • 1 Bay leaf
  • 7 Peppercorns

Soup Base Ingredients

  • 2 chopped ribs Celery
  • 4 chopped Shallots
  • 5 or 6 oz Field Spinach (or use Baby Kale)
  • 3/4 lb sliced Cremini Mushrooms
  • 4 cloves grated Garlic
  • 2 tbsp chopped Thyme
  • 1/2 cup dry Sherry (or use Marsala)
  • 1/4 cup Olive Oil
  • Salt & Pepper

Rachael Ray: Chicken and Orzo Soup Recipe Directions

  1. Boil two quarts of water in a medium pot.
  2. Add bay leaf, onion, barley, and salt.
  3. Cook 25 minutes, until tender.
  4. Drain and reserve, adding a bit of oil to make it easy to remove from the pan.
  5. Add chicken and poaching ingredients to a pot, covering the chicken with just enough water.
  6. Bring to a low boil.
  7. Salt water and lower heat.
  8. Poach chicken about 50-55 minutes, letting cool to room temperature in liquid afterwards.
  9. Remove chicken from carcass, dicing or pulling the meat into bite-sized pieces.
  10. Strain stock.
  11. Reserve half the meat for use in another recipe.
  12. Heat oil in a soup pon on medium or medium high.
  13. Brown mushrooms.
  14. Add shallots, garlic, celery, onion, thyme, salt and pepper.
  15. Add sherry to deglaze; let wine reduce by half.
  16. Add two quarts of poaching liquid and the chicken meat.
  17. Wilt the greens.
  18. Combine barley into the soup so it is heated through just before you serve.


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