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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

30 Minute Chicken/Turkey Barley Soup Recipe

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This recipe for 30 Minute Chicken/Turkey Barley Soup is from The Elsbernd Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 14½-oz. can tomatoes, diced, undrained (may use seasoned tomatoes)
1 16-oz. jar/can salsa or tomato sauce
1 14½-oz. can fat free chicken broth
1 c. quick barley
3 c. water
1 Tbsp. chili powder
1 tsp. cumin
1 15-oz. can black beans, drained, rinsed
1 15¼-oz. can whole kernel or corn with peppers, undrained
3 c. chicken or turkey breast, cooked, cut into bite-sized pieces
Cheddar cheese (optional)
Sour cream (optional)
Directions:
Directions:
In a 6 quart saucepan, combine first 7 ingredients. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally. Add beans, corn, and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes or until barley is tender. If upon standing, the chili becomes too thick, add more broth or water to desired consistency. Top with cheese and/or sour cream.
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I use chicken bullion and water instead of canned broth. This is a great way to use leftover turkey from your Thanksgiving dinner!

 

 

 

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