The original version of this chicken dish was not a soup at all and ended up way too spicy, having been modeled after a beef/venison version which is still available by clicking HERE. It has since been modified to tone down the heat and works quite well, allowing the chicken tender strips to shine instead of being overpowered by the heat of the seasoning. This soup version came about when warming up the leftovers. In an effort to mitigate the overwhelming power of the Montreal Steak seasoning, I mixed everything together and covered the blend with chicken broth before re-heating.
Sometimes I just get lucky. This soup made this foodie do a double-take so hard that I immediately decided it needed to be its own creation. The name says it all... Reverse Engineered! It's not a normal way of making soup... I know... but damn... it's so good I won't even try to change it to a more conventional soup process. Enjoy!
Ingredients:
- 1 lb chicken tenders cut into bite size strips
- 1 tbsp McCormick's Montreal Steak Seasoning
- 1 cup pearl barley (substitute low sodium chicken broth for water)
- 1 large yellow onion - cut up
- 6 baby portobello mushrooms - sliced
- 2 cups broccoli florets cut into small florets
- salt to taste
- olive oil
Preparation:
Start off by thoroughly rinsing the barley and then cooking it according to package instructions - this usually takes about 45 minutes on a low boil. Use chicken low sodium chicken broth instead of water for more flavor. While the barley is cooking we'll get everything else ready.
Next cut up the meat into bite size strips and toss with the Montreal Steak Seasoning.
Cut up the onion, mushrooms and broccoli florets and heat some olive oil in a non-stick Dutch oven. Have everything ready and start when the barley is just about done as the actual cook is a pretty quick process.
Sautee the onions first. As their edges just start to brown, add the mushrooms. Once the mushrooms are tender (~1 min) add the broccoli and sautee until cooked but still crunchy (~1 min). Scoop out mixture and set aside, covered.
Add a splash of oil to the Dutch oven and sear the meat with a high flame and a continuous toss. With the pieces being relatively small be sure you get a nice color without overcooking.
Finally add the onion, mushroom & broccoli mix and toss over low heat. Once blended add the cooked barley and carefully mix it all together. Cover everything in chicken broth. The exact amount of broth is currently up to you as I've only done leftovers, so fill your pot until it... looks right! Bring to a simmer, stirring occasionally... serve and enjoy!!
Serves 4+
Blessed be... and happy cooking!
