Best 4 Scarborough Fair Chicken Barley Soup Recipes

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Immerse yourself in the captivating realm of Scarborough Fair's culinary offerings, where taste and tradition harmoniously intertwine. Discover the secrets behind the aromatic Chicken Barley Soup that tantalizes palates with its comforting warmth and wholesome goodness. Delve into the art of crafting this classic dish, from selecting the perfect ingredients to mastering the delicate balance of flavors.

Beyond the soup, Scarborough Fair beckons with an array of tempting recipes that celebrate the bounty of nature's harvest. Unearth the secrets of creating light and fluffy Yorkshire Puddings, perfect for elevating any meal. Embrace the vibrant flavors of Spring Greens with Bacon, a delightful side dish bursting with freshness. Indulge in the sweet decadence of Yorkshire Curd Tart, a traditional treat that embodies the spirit of Yorkshire's culinary heritage.

Let's cook with our recipes!

SCARBOROUGH FAIR CHICKEN



Scarborough Fair Chicken image

Categories     Chicken     Bake

Yield serves 2

Number Of Ingredients 12

Olive oil spray
1 cup white rice
1 cup plus 1 tablespoon broth (chicken or vegetable) or water
1/2 to 3/4 pound chicken breasts or thighs
Sea salt and freshly ground black pepper
3 to 5 garlic cloves, chopped
3 to 5 shallots, chopped
1 medium zucchini, cut into 1/2-inch slices
1 medium yellow squash, cut into 1/2-inch slices
5 fresh parsley sprigs
3 fresh sage leaves
4 fresh thyme sprigs

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice and liquid into the pot. Stir to make an even layer.
  • Place the chicken on the rice and season lightly with salt and pepper. Sprinkle with the garlic and shallots.
  • Add the zucchini and squash. Scatter on the parsley and sage and tuck the thyme sprigs in crevices.
  • Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • nutrition information
  • Calories: 459
  • Protein: 34g
  • Carbohydrates: 76g
  • Fat: 5g
  • Cholesterol: 75mg
  • Sodium: 54mg
  • Fiber: 4g

SCARBOROUGH FAIR CHICKEN BARLEY SOUP



Scarborough Fair Chicken Barley Soup image

Intrigued by a packet of fresh poultry herbs I found at the store, this recipe uses Parsley, Sage, Rosemary and Thyme (which reminded me of the Simon and Garfunkel song, inspiring the name for this soup). Aside from the bouillon, there is no added salt needed, as the flavor is lovely without it.

Provided by NavyWifenMom

Categories     Whole Chicken

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 11

1 whole rotisserie-cooked chicken, skinned, removed from bone and cut into small pieces
6 quarts water
chicken bouillon, according to package directions (I use paste style, as it's less salty than cubes)
6 carrots, sliced into 1/2 inch pieces
4 celery ribs, sliced into 1/2 inch pieces
1 medium onion, chopped
1 1/2 cups pearl barley
2 teaspoons fresh parsley, chopped
2 teaspoons fresh sage, chopped
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme, chopped

Steps:

  • Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.

CHICKEN WITH BARLEY SOUP



Chicken with Barley Soup image

This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.

Provided by Carolyn LaLumiere Miller

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
¾ cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
  • Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  • Cool broth until the fat congeals on the surface. Skim and discard fat.
  • Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves, chicken bouillon, poultry seasoning, sage, salt, and black pepper. Bring the soup to a boil, reduce heat to low, place cover on the pot, and simmer until the barley is cooked and the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g

SCARBOROUGH FAIR CHICKEN WITH WHITE WINE



Scarborough Fair Chicken With White Wine image

I named this recipe after the song that inspired me to experiment with wine, herbs and chicken which always just seems to go together for some reason. Remember that part of the song that says "parsley, sage, rosemary and thyme" in the classic Simon and Garfunkle song, "Scarborough Fair". I hope you will enjoy my results as much as Alicia and I do.

Provided by Karen From Colorado

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts, cut in half
1 head garlic, minced
1 tablespoon fresh parsley, chopped
1/2 teaspoon fresh sage, chopped
1 teaspoon fresh rosemary leaf
1 teaspoon fresh thyme
onion salt (to taste)
black pepper (to taste)
2 cups dry white wine
1 whole lemon, juice of, large fresh

Steps:

  • Brown chicken and garlic in a small amount oil in a large frying pan.
  • Sprinkle herbs, onion salt and pepper on top of chicken.
  • Pour wine over chicken and herbs.
  • Wash and cut lemon in half.
  • Squeeze the lemon over the chicken, being careful not to get any seeds into the sauce; add squeezed lemon to the chicken, wine and herbs.
  • Cover and simmer 20 minutes until the chicken is tender and no longer pink; remove lemon halves and discard.
  • Serve chicken with a wild rice mixture, spooning the liquid over the the rice.

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your soup will taste. Look for fresh, organic vegetables, free-range chicken, and flavorful herbs.
  • Don't overcrowd the pot: When adding the vegetables to the pot, make sure not to overcrowd it. This will prevent them from cooking evenly and will make the soup watery.
  • Simmer the soup for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the soup, the better it will taste.
  • Season the soup to taste: Once the soup is finished simmering, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
  • Serve the soup with your favorite toppings: Some popular toppings for Scarborough Fair chicken barley soup include grated Parmesan cheese, chopped parsley, and crusty bread.

Conclusion:

Scarborough Fair chicken barley soup is a hearty, flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. Whether you are a fan of classic chicken noodle soup or are looking for something new and exciting, this soup is sure to please. So next time you are in the mood for a delicious and comforting soup, give Scarborough Fair chicken barley soup a try. You won't be disappointed!

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