Ingredients: |
Ingredients: 5 c chicken stock or broth, divided
1/2 c pearl or pot barley
1 large leek or 2 small ones (I usually use 2)
2 carrots
1 red bell pepper
1 large celery stalk
7-8 large button mushrooms, about 4 oz.
1 lb skinless boneless chicken breasts or thighs ( I use breasts)
2 tbsp butter
1 1/2 tsp lemon juice
1 tsp dried summer savory spice (Herbs De Provence)
1/4 to 1/2 tsp salt
1/4 tsp black pepper
1 tsp dill
1/2 c whipping cream
2 - 4 tsps finely chopped fresh parsley (or dried)
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Directions: |
Directions:Bring 2 cups stock to a boil in a medium saucepan; stir in barley. Cover and simmer for 3/4 to 1 hour, stirring occasionally. Remove from heat; do not drain. Meanwhile, discard deep green part of leek; clean under cold running water. Slice crosswise. Peel and slice carrots. Seed and slice red pepper. Slice celery and mushrooms. Slice chicken into small strips or chunks (I do chunks). When barley is cooked, melt butter in a large saucepan over medium-high heat. Add chicken; saute 5 minutes, stirring often until pink color is gone. Add leek, carrots, red bell pepper and celery; cook 3 to 5 minutes, stirring occasionally or until vegetables are softened. In a large pot add remaining 3 cups of stock, chicken, vegetables, lemon juice and all the spices. Bring to a boil, cover and reduce heat. Simmer, stirring occasionally, 25 to 30 minutes or until thick. Mix in whipping cream, stir and continue to cook soup for another 10 - 15 minutes. |
This recipe for Barley, Chicken Summer Savory Chowder is from