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Country-Style Chicken Barley Chowder

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Submitted by: hkdc

 

Chicken thighs are combined with barley, carrots, onion, celery and bell pepper, plus a little picante sauce, to make this chowder. The servings are garnished with green onion tops.
 

Ingredients

  • 8 cups water
  • 6 skinless, boneless chicken thighs
  • 1 teaspoon salt (or to taste)
  • 1/8 teaspoon fresh-ground black pepper
  • 4 chicken bouillon cubes
  • 1/2 cup regular-cooking barley
  • 2 medium carrots, sliced thin
  • 1 large onion, minced
  • 2 stalks celery, sliced thin diagonally
  • 1 small sweet red pepper, diced
  • 1 teaspoon thyme
  • 1/4 cup minced fresh parsley
  • 1/4 cup medium picante sauce
  • 1/4 cup sliced green onion tops

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Method

Bring water to boil in soup kettle; add chicken, salt, pepper, bouillon cubes and barley. Simmer 30 minutes. Remove chicken. Add carrots, onion, celery, red pepper, thyme and parsley to barley in kettle. Simmer 20 more minutes. Cube chicken. Add chicken and picante sauce to kettle; reheat. Taste for seasoning and add more salt, if necessary. Ladle into bowls; sprinkle with green onions.

 

Notes: Barley is a grain that, in spite of being so healthful and tasty, is often forgotten. In this recipe it forms the basis for a delicious soup that contains all the elements for a full meal, a meal that is perfect to warm one up against the outside chill.

 

Number of Servings: 8

 

Submitted by: hkdc ()

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