Turkey-Barley Chowder
This chill-chasing chowder is guaranteed to keep winter at bay.
Prep Time:
20 mins
Total Time:
35 mins
Servings:
4 servings
Ingredients
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3 cups chicken broth
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3 carrots, cut into julienne strips (2 cups)
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1 cup sliced leeks or chopped onion
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3/4 cup quick-cooking barley
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1-1/2 teaspoons snipped fresh savory or 1/2 teaspoon dried savory, crushed
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1/4 teaspoon pepper
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1/8 teaspoon salt
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2 cups half-and-half or light cream
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1-1/2 cups chopped cooked turkey or chicken
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1 4-ounce jar strained carrot baby food
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Snipped fresh savory (optional)
Directions
1.
In a large saucepan or Dutch oven, combine chicken broth, carrot strips, leeks or onion, barley, the 1-1/2 teaspoons fresh or 1/2 teaspoon dried savory, the pepper, and salt. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables are tender.
2.
Stir in half-and-half or light cream, turkey or chicken, and strained carrots. Heat through. If desired, garnish each serving with additional fresh savory. Makes 4 servings.
Nutrition information
Calories 445, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 85 mg, Sodium 787 mg, Carbohydrate 43 g, Protein 27 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Spring Chicken & Barley Soup
You might think of barley as an addition to hearty, wintery soups, such as mushroom-barley or beef-barley soup, but it also works well in lighter soups like this one with chicken, asparagus and peas.
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