Vegetable Barley And Chicken 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

BARLEY VEGETABLE CHOWDER



Barley Vegetable Chowder image

Provided by Food Network

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 11

6 cups chicken broth or water
1/2 cup pearl barley
1 medium size boiling potato
1 medium size white turnip
1 rib celery
2 to 3 carrots
6 scallions
16 ounce can red kidney beans, drained and rinsed
1 bunch escarole or romaine lettuce
Grated Parmesan or pesto topping, optional
Salt and pepper

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



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.

CHICKEN VEGETABLE BARLEY SOUP



Chicken Vegetable Barley Soup image

This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.

Provided by LEENEMS

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

Time 1h10m

Yield 12

Number Of Ingredients 14

1 cup slivered almonds
2 tablespoons olive oil
1 medium onion, chopped
1 cup chopped celery
4 cups sliced fresh mushrooms
4 cloves garlic, minced
1 cup chopped carrots
5 cups diced red potatoes
3 cups chopped cooked chicken
2 ½ quarts chicken broth
1 cup quick-cooking barley
2 tablespoons butter
½ cup chopped fresh parsley
salt and black pepper to taste

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.

Nutrition Facts : Calories 274.7 calories, Carbohydrate 27.1 g, Cholesterol 31.3 mg, Fat 12 g, Fiber 5.6 g, Protein 16 g, SaturatedFat 2.7 g, Sodium 61.6 mg, Sugar 2.8 g

CHICKEN, VEGETABLE, AND BARLEY SOUP



Chicken, Vegetable, and Barley Soup image

Categories     Chicken     Vegetable     Barley     Summer     Simmer     Boil

Yield Serves 4; 1 1/2 cups per serving

Number Of Ingredients 12

1 cup water and 2 cups water, divided use
1/4 cup uncooked pearl barley
1 pound boneless, skinless chicken breasts, all visible fat discarded
1/2 cup chopped onion
2 medium garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1 small zucchini, chopped
1 small yellow summer squash, chopped
2 ounces spinach (about 2 cups), coarsely chopped
3 tablespoons fresh lemon juice

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



Chicken-Vegetable-Barley Soup image

Looking for a stress-free dinner made using Progresso® reduced-sodium chicken broth? Then check out this hearty chicken, barley and veggie soup ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 7

5 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
2 cups shredded deli rotisserie chicken breast (from 2-lb chicken)
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 bag (16 oz) frozen vegetables for soup with tomatoes
3/4 cup uncooked quick-cooking barley
2 cups chopped fresh baby spinach leaves

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.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg

VEGETABLE CHICKEN BARLEY SOUP



Vegetable Chicken Barley Soup image

With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. -Patricia Randall, Newton, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 6 servings.

Number Of Ingredients 14

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 tablespoons canola oil, divided
2 cups chopped leeks (white portion only)
1 celery rib, thinly sliced
1 carrot, thinly sliced
2 cups sliced fresh mushrooms
1 garlic clove, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2-1/4 cups water
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup quick-cooking barley

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.

Nutrition Facts : Calories 218 calories, Fat 7g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 550mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

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Top Asked Questions

What is the best way to cook barley?
Directions. 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,...
How to cook pearl barley soup?
Directions. 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...
How do you thicken lemon chicken barley soup?
Lemon chicken barley soup will thicken a bit once it cools or you refrigerate it. To bring the soup back to the right consistency, I suggest adding a little water or broth when you reheat it! How can I make this soup faster? I’ve got a couple of tricks up my sleeve that will do the job!
How long does it take to make chicken and corn chowder?
Follow on… Chicken and Corn Chowder – One pot and less than 30 minutes is all you need to make this delicious and comforting chowder loaded with chicken and corn. We're accomplishing so much down home comfort today, all in one little bowl! In a large Dutch Oven or soup pot heat the olive oil over medium high heat.

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