Barley Chicken And Summer Savory Chowder Recipes

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SOUTHWEST CHICKEN BARLEY CHOWDER



Southwest Chicken Barley Chowder image

Mashed squash helps make this chowder creamy but not heavy, and it's a favorite way to get barley on the table. My kids even ask for leftovers for lunch. -Pamela Cleghorn, Campbellsburg, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 15

2 tablespoons olive oil
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
1 small onion, finely chopped
1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
3/4 cup quick-cooking barley
2 teaspoons reduced-sodium taco seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 carton (32 ounces) reduced-sodium chicken broth
1 can (15 ounces) black beans, rinsed and drained
2 cups frozen corn
1 cup half-and-half cream
1/2 cup salsa
1/2 cup chopped fresh cilantro
Diced avocado and chopped tomatoes, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken and onion; cook and stir 2-3 minutes or just until onion is tender., Stir in squash, barley, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until barley is tender., Add beans, corn, cream, salsa and cilantro; heat through, stirring occasionally. If desired, serve with avocado and tomatoes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 298 calories, Fat 8g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 681mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 7g fiber), Protein 20g protein. Diabetic Exchanges

VEGETABLE, BARLEY AND CHICKEN CHOWDER



Vegetable, Barley and Chicken Chowder image

Provided by Elizabeth Johnson

Categories     Soup/Stew     Bean     Chicken     Poultry     Vegetable     Barley     Celery     Corn     Lima Bean     Carrot     Summer     Bon Appétit     California

Yield Serves 8 to 10

Number Of Ingredients 14

4 cups canned vegetable broth
1-28-ounce can Italian-style tomatoes with juices
3 cups water
3 cups chopped onions
4 large carrots, chopped
1 10-ounce package frozen corn kernels
1 large red bell pepper, chopped
1 cup frozen baby lima beans
2 celery stalks, chopped
1/4 cup lentils
1/4 cup pearl barley
1/4 cup green split peas
1-1/2 tablespoons dried rubbed sage
2 cups diced cooked chicken

Steps:

  • Combine all ingredients except chicken in heavy large pot or Dutch oven. Bring to boil over medium-high-heat, breaking up tomatoes with back of spoon. Reduce heat to medium. Simmer until all vegetable and legumes are tender and soup is thick, stirring occasionally, about 45 minutes. Mix in chicken. Season soup to taste with salt and pepper.

BARLEY, CHICKEN AND SUMMER SAVORY CHOWDER



BARLEY, CHICKEN AND SUMMER SAVORY CHOWDER image

Categories     Soup/Stew     Chicken

Yield 4-6

Number Of Ingredients 14

4 cups chicken stock, divided
half cup pearl or pot barley
1 large leek, white and light green parts only
2 carrots, peeled and sliced
1 red bell pepper, seeded and chopped
1 large celery stalk, sliced
6 large cremini or button mushrooms, sliced
1 lb. skinless, boneless chicken breasts or thighs, cut in bite-size pieces
2 tbsp. butter
2 tsp. lemon juice
1 tsp. summer savory
half cup of whipping cream
2-4 tbsp.chopped fresh parsley
salt and pepper to taste

Steps:

  • Bring 2 cups of broth to a boil in a medium saucepan; stir in barley. Cover and simmer 1 hour (or according to instructions), stirring occasionally. Remove from heat. Do not drain. Meanwhile, discard deep greenpart of leek; clean remainder under cold water. Slice crosswise. When barley is cooked, melt butter in a large saucepan over medium-high heat. Add chicken; saute 5 minutes, stirring often until pink colour is gone. Add leeks, carrots, red bell pepper and celery; cook 3-5 minutes, stirring occasionally, or until vegetables are softened. Add remaining 2 cups (or more) stock, cooked barley (including any liquid) and mushrooms. Bring to a boil, cover and reduce heat. Simmer, stirring occasionally, 25-30 minutes, or unti thickened. (If making ahead, cover and refrigerate; then reheat to continue.) Stir in lemon juice, savory, salt and pepper; then mix in whipping cream. Taste and add more salt if needed; stir in parsley. Ladle into heated soup bowls.

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

CHICKEN AND BARLEY BAKE



Chicken and Barley Bake image

Make and share this Chicken and Barley Bake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup water
1 cup chopped onion
3/4 cup chopped carrot
1/2 cup uncooked pearl barley
1 1/2 teaspoons instant chicken bouillon granules
1 teaspoon dried parsley
2 garlic cloves, minced
1/2 teaspoon poultry seasoning
1 -1 1/4 lb skinless chicken thigh
salt
black pepper

Steps:

  • In a medium saucepan, combine the first 8 ingredients.
  • Bring to a boil; lower heat, cover, and simmer 10 minutes.
  • Transfer hot barley mixture to an ungreased 2-quart baking dish.
  • Place the chicken on top of barley mixture.
  • Sprinkle chicken with salt and pepper.
  • Bake, covered, in a preheated 350° oven for 30-35 minutes or until barley is tender and chicken is no longer pink.

Nutrition Facts : Calories 255.5, Fat 4.9, SaturatedFat 1.2, Cholesterol 94.3, Sodium 552.6, Carbohydrate 26.6, Fiber 5.3, Sugar 3.1, Protein 25.8

CHICKEN & BARLEY CASSEROLE



Chicken & Barley Casserole image

This is one of my family's favorite recipes. I've typed it here for posterity, as I keep losing my copy at home. You can make this in an electric skillet or in a large skillet on top of the stove. You can also use a cut up chicken, or a package of 6 thighs, or whatever your favorite chicken parts are, in this dish. Instead of frozen artichoke hearts, I've also used marinated ones. Enjoy!

Provided by Michelle Berteig

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 lbs skinless chicken breasts, whole (about 4 pounds total)
salt
pepper
paprika
4 -5 tablespoons butter or 4 -5 tablespoons margarine
1/4 lb sliced mushrooms
1 cup pearl barley
1 medium onion, chopped
1 teaspoon dry basil
2 (14 ounce) cans chicken broth
1/4 cup dry sherry
1 (9 ounce) package frozen artichoke hearts, thawed
chopped parsley

Steps:

  • Sprinkle chicken with salt, pepper and paprika.
  • In a wide frying pan over medium heat, melt 2 tablespoons of the butter. Add the chicken and cook until well browned on both sides. Add a little more butter if needed. Remove the chicken from the pan and set aside.
  • In the same pan, melt the remaining butter. Add the mushrooms and cook until soft. Remove mushrooms from pan and set aside.
  • Add barley and onion to pan. Cook, stirring, until onion is soft. Add basil and one 14 oz. can chicken broth. Bring to a boil, then cover the pan, reduce heat to low and simmer, stirring occasionally, for 30 minutes.
  • Stir in the mushrooms and arrange the chicken pieces over the barley mixture. Pour the other can of chicken broth and sherry over all. Cover and simmer for 20 minutes. Gently mix in artichoke hearts and continue to simmer until barley is tender (about 10 more minutes).
  • To serve, skim off any excess fat and sprinkle with parsley.

CHICKEN AND BACON CHOWDER



Chicken and Bacon Chowder image

The original recipe for this chowder called for ground beef. One day I decided to use chicken instead. Everyone agreed they liked it even better. You're sure to enjoy it, too.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

1 pound sliced bacon
3 cups chopped celery
1/2 cup diced onion
4 cups cubed peeled potatoes
3 cups chicken broth
2 cups chopped carrots
3 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. , Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.

Nutrition Facts : Calories 277 calories, Fat 14g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 795mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.

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