Vegetable Barley And Chicken Chowder Recipes

SOUTHWEST CHICKEN BARLEY CHOWDER

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.

BARLEY VEGETABLE CHOWDER

Steps:

• Combine the broth and barley in a soup pot and bring the liquid to a simmer over medium heat Add each vegetable to the pot as you prepare it; peel the potato and turnip and cut them into 3/4 inch chunks. Dice the celery, peel and slice the carrots into rounds, 3/4 inch thick.
• When all of the vegetables are in, bring the liquid to a boil, then cover and reduce the heat and simmer gently for 30 minutes.
• Meanwhile thinly slice the scallions, including 4 inches of the green tops. Rinse and coarsely chop the escarole.
• Add the beans to the soup; season to taste with salt and pepper. Simmer, covered 15 minutes longer. Add the escarole and scallions and simmer until wilted, about 2 minutes.
• Adjust the seasoning and serve very hot with grated Parmesan on the side.

VEGETABLE, BARLEY AND CHICKEN CHOWDER

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.

CHICKEN VEGETABLE BARLEY SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
• Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
• Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
• Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.

CHICKEN, VEGETABLE, AND BARLEY SOUP

Steps:

• In a small saucepan, combine 1 cup water and the barley. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the barley is tender. Drain and rinse in a colander. Set aside.
• Meanwhile, in a medium saucepan, stir together the chicken, onion, garlic, salt, pepper, and remaining 2 cups water. Bring to a boil over high heat. Reduce the heat and simmer, covered, for 12 to 15 minutes, or until the chicken is no longer pink in the center. Transfer the chicken to a cutting board, leaving the remaining soup in the pan. Set the chicken aside.
• Stir the tomatoes with liquid, zucchini, and yellow squash into the soup. Simmer, covered, for 5 minutes, or until the zucchini and yellow squash are tender. Meanwhile, dice the chicken. When the squashes are tender, stir the chicken, barley, and spinach into the soup. Cook for 2 minutes, or just until the spinach wilts. Remove from the heat. Stir in the lemon juice.
• Nutrition Information
• (Per serving)
• Calories: 219
• Total fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 66mg
• Sodium: 253mg
• Carbohydrates: 20g
• Fiber: 4g
• Sugars: 6g
• Protein: 30g
• Calcium: 69mg
• Potassium: 804mg
• Dietary Exchanges
• 1/2 starch
• 2 vegetable
• 3 very lean meat

CHICKEN-VEGETABLE-BARLEY SOUP

Steps:

• In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
• Remove from heat; stir in spinach. Let stand 5 minutes before serving.

VEGETABLE CHICKEN BARLEY SOUP

Steps:

• In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside., In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf.