Chicken Barley Corn Soup

A barley corn soup with shredded chicken in a delicate chicken broth with a subtle taste of lime in the background. The chili, avocado and cilantro add creaminess and a bit of heat to the mouth flavor.


Soup Stock

½ medium onion diced

1 carrot diced

1 celery stick diced

½ skinless bone in chicken breast¹

2 C chicken broth

4 C water plus 1 cup.


½ C pearled barley washed and soak about 30 minutes

Remaing soup ingredients

1 C corn

1 medium Yukon Gold peeled and diced

½ avocado diced

2 serrano chilies diced

1 lime juiced

½ C  cilantro chopped

Salt and pepper to taste

Condiments optional

½ C sour cream

¼ C capers


Serves 4

Chicken and broth preparation

In large saucepan over medium high heat add vegetables, broth, water, and chicken breast.

Bring to boil and reduce heat and simmer until chicken is tender about 45 minutes minutes.

Remove chicken and set aside .

Strain broth through fine mesh strainer to remove fat and vegetables into large saucepan. Add additional cup of water if broth mixture reduce during cooking process.

Shred the chicken when cool enough to handle and set aside.


Bring to boil strained chicken broth in large saucepan and add in soaked barley.

Simmer for thirty minutes.

Add potatoes, corn, and one chili and simmer for about twenty minutes until barley and potatoes are tender.

Add the shredded chicken, lime juice, and remaining chili and combine.

Season with salt and pepper to taste.

Remove from heat. Add in the cilantro and serve.

Condiments optional


¹I remove the skin from the bone in chicken breast prior to making the broth,

This soup could be made with boxed chicken broth but I like the delicate flavor of the above broth.







Lime Sorbet


An easy to make refreshing frozen dessert that is tart yet sweet. It pairs well with fresh fruit.The younger set love crisp cookie sorbet sandwiches.


2 C water

2 C sugar

16-20  limes

1 T lime zest


Products and Tools needed

Sugar,water,limes, a juicer, microplane, and ice cream/yogurt maker*

Simple Sugar

In small pan add 2 cups of sugar and 2 cups of water. Do not stir. Bring water to boil. Then simmer for 5-7 minutes. Remove from heat and cool. This maybe made days ahead of time and refrigerated.


Making Sorbet

Place Cuianart Yogurt bowl in freezer 24 hours before making sorbet.

Zest limes using microplane. After zesting, juice limes and add juice and zest to the simple sugar. Mix and then place in freezer 2-3 hours.


Place yogurt/ice cream bowl onto  ice cream maker and add sorbet mixture. Place paddle into bowl and add lid and turn on. Churn for 20 – 30 minutes.*

Remove frozen sorbet from maker and serve or place in covered container in freezer for further snacking.

Serve with favorite fruit or perhaps an ice cream sandwich. We served on Cinco de Mayo spritz cookies.

Happy eating!


*Sorbets can be made without a ice cream maker. Place sorbet in shallow container. Freeze then remove and fork smash. Continue this step until desired consistency is achieved,

*Length of time on machine depends on how cold the sorbet/sherbert mixture is before placing in freezer bowl. I have had sorbets that were done in 7 minutes and some that took 40 minutes.