Chicken And Barley Chili Recipes

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BARLEY CHICKEN CHILI



Barley Chicken Chili image

I was looking for a new recipe for chicken when I discovered a dish I thought my husband might like. After making a few changes and additions to fit our preferences, I had this zesty chili simmering on the stovetop. It was great! Leftovers store well in the freezer.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 9 servings (about 2 quarts).

Number Of Ingredients 12

1 cup chopped onion
1/2 cup chopped green pepper
1 teaspoon olive oil
2-1/4 cups water
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) chicken broth
1 can (10 ounces) diced tomatoes and green chilies, undrained
1 cup quick-cooking barley
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
3 cups cubed cooked chicken

Steps:

  • In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender.

Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 576mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

CHICKEN BARLEY STEW



Chicken Barley Stew image

When it comes to soups and stews, I'm a year-round kind of gal.

Categories     stews

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

4 tsp. Olive Oil, Divided
1 lb. Boneless, Skinless Chicken Breast, Cut Into ¾-inch Pieces
1 tsp. Salt, Divided
1 tsp. Ground Pepper, Divided
1 Yellow Onion, Chopped
2 Medium Carrots, Cut Into ½-circles
1 stalk Celery, Cut Into ½-inch Dice
3 cloves Garlic, Minced
1 tsp. Dried Thyme
1 c. Pearl Barley
4 c. Chicken Broth
1 can (14 Oz. Size) Petite Diced Tomatoes
1/4 c. Minced Flat-leaf Parsley

Steps:

  • Heat 2 teaspoons of olive oil in a large saucepan set over medium-high heat. Add the chicken, ½ teaspoon salt and ½ teaspoon ground pepper, and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.Heat the remaining 2 teaspoons of olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.Add the garlic, thyme and remaining ½ teaspoon salt and ½ teaspoons ground pepper. Cook for 1 minute.Stir in the pearl barley, chicken broth and diced tomatoes. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the barley is tender, 50-60 minutes. Stir in the chicken and parsley. Serve.

CHICKEN WITH BARLEY SOUP



Chicken with Barley Soup image

This is a high-protein, high-fiber, and low-fat recipe that is very filling. I usually double the recipe so I have plenty of leftovers. The soup freezes well. This soup comes out very thick; if you like a thinner soup, add more water or reduce the barley to 1/2 cup. This soup recipe is very flexible. Adjust amount of veggies and seasonings to your family's taste.

Provided by Carolyn LaLumiere Miller

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

Time 1h50m

Yield 6

Number Of Ingredients 13

8 cups water
2 pounds chicken thighs, or more to taste
1 ½ cups chopped carrots
1 cup chopped celery (try to include celery leaves)
1 onion, chopped
¾ cup pearl barley
3 bay leaves
1 cube chicken bouillon, or more to taste
1 teaspoon poultry seasoning
1 teaspoon rubbed sage
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper
2 tablespoons lemon juice

Steps:

  • Combine water, chicken thighs, and bay leaves in a large stock pot; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is tender, about 30 minutes.
  • Remove chicken to a cutting board to cool. Remove and discard bones, skin, and fat from chicken. Cut remaining meat into bite-sized pieces.
  • 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 the vegetables are tender, 60 to 90 minutes. Stir lemon juice into the soup just before serving.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 25 g, Cholesterol 85.2 mg, Fat 15.7 g, Fiber 5.9 g, Protein 27.5 g, SaturatedFat 4.3 g, Sodium 703.5 mg, Sugar 3.7 g

CHICKEN CHILI WITH BARLEY



Chicken Chili with Barley image

Provided by D. Durand Worthey

Categories     Soup

Yield 6 - 8

Number Of Ingredients 16

6 chicken drumsticks
3 cups chicken broth
28 ounce can crushed tomatoes
14.5 ounce can diced tomatoes with green chilies
1 15 ounce can whole kernel corn
1 15.5 ounce can black beans
1 15.5 ounce can pinto beans
1 cup barley
½ cup onions, finely chopped
3 tablespoons extra virgin olive oil
1 tablespoon Old Bay seasoning
½ tablespoon Mexican-Style Chili Powder
2 large garlic cloves, minced
½ tablespoon ground cumin
Freshly ground black pepper to taste
Sea salt or Kosher salt to taste

Steps:

  • Rinse and pat dry chicken drumsticks, brush coat pieces with a tablespoon of EVOO, season with Old Bay, sea salt and freshly ground black pepper.
  • Heat a large stock pot over medium-high heat and add two tablespoon of EVOO.
  • When oil is hot add chicken and brown evenly. Browning meat also adds more flavor.
  • Add chopped onions and minced garlic, cook until onions are translucent.
  • Add chili powder, cumin, salt and pepper.
  • Add three cups of chicken broth, corn, tomatoes, and beans.
  • Cook for 1 hour, stirring occasionally.
  • Add barley and cook for 45 minutes.
  • Add sea salt and black pepper to taste.
  • Serve.
  • Toppings: shredded Mexican cheese, sour cream, chopped cilantro or bacon

CHICKEN BARLEY CHILI



Chicken Barley Chili image

Try this delicious, creamy, filling, hearty Chicken Barley Chili. So simple to make and it feeds an army!

Provided by Amanda

Categories     Soup     Stews

Time 1h15m

Number Of Ingredients 20

1 medium onion (diced)
3 clove garlic (minced)
1 tbsp olive oil
1 can diced tomatoes (undrained (14.5 oz can))
1 can chicken broth (14.5 oz or 1 3/4 cup broth)
1 jar/can salsa 15 oz - 20 oz
4 cup water
1 cup Quaker Medium Barley
3 tablespoon sofrito (optional)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/8 teaspoon chipotle powder (optional)
pinch of pepper
1 can black beans (drained and rinsed (15 oz))
1 can corn (undrained (15 oz))
1 1/2 - 2 pound chicken breast (cooked and shredded (I recommend poaching in a heavily seasoned broth))
1 tablespoon shredded cheese (each serving)
1 tablespoon sour cream (each serving)
salt and pepper to taste

Steps:

  • In a LARGE dutch oven or stockpot, heat up oil and add onions. Saute for about 10 minutes or until onions are golden.
  • Add minced garlic, saute for a minute.
  • Add in diced tomatoes, tomato sauce (or salsa), broth, water, barley, sofrito, chili powder, salt, cumin, chipotle powder and pepper.
  • Over medium-high heat, stirring often, bring to a boil. Cover, reduce heat to low. Simmer for 45 minutes, stirring occasionally.
  • Add beans, corn and chicken. Bring to a boil over medium-high heat, stirring often. Reduce heat to medium and simmer for 10 minutes, stirring often. Check that barley is tender. Remove from heat.
  • Season to taste with salt & pepper if necessary.
  • Top with a spoonful of shredded cheese and sour cream and mix it all up. Serve with tortilla chips. Enjoy : )
  • Recipe adapted from Quaker Oats

CHICKEN, BEANS, AND BARLEY SLOW COOKER CHILI



Chicken, Beans, and Barley Slow Cooker Chili image

Quick-cooking barley and pre-cooked chicken makes this pot of chili quick, thick, and comforting. I am going to serve it with Cheddar cornbread. Serve with what ever toppings you might like. I used stock that I made from the picked chicken that I used for the chili. Made it that much richer.

Provided by rebekah

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 45m

Yield 6

Number Of Ingredients 10

4 cups water
1 ½ cups chicken stock
1 ½ (8 ounce) jars salsa
1 cup quick-cooking barley
1 tablespoon chili powder
1 teaspoon ground cumin
1 clove garlic, minced
2 cups cubed, cooked chicken
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can white beans, rinsed and drained

Steps:

  • Mix water, chicken stock, salsa, barley, chili powder, cumin, and garlic together in a slow cooker.
  • Cook on High until the liquid is bubbling, 5 to 10 minutes. Switch slow cooker to Low and continue to cook until the barley is tender, about 20 minutes more.
  • Stir chicken, black beans, and white beans into the mixture in the slow cooker. Switch slow cooker to High again until the liquid is bubbling. Cook on Low until the beans are softened, about 5 minutes.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 54.8 g, Cholesterol 36.6 mg, Fat 7.5 g, Fiber 15.2 g, Protein 26.3 g, SaturatedFat 2 g, Sodium 845.7 mg, Sugar 2.4 g

CHICKEN BARLEY CHILI



Chicken Barley Chili image

I found this great recipe on the back of my box of Quaker Quick Barley. It goes together quickly and has a wonderful taste. It's healthy too!

Provided by Sherri35

Categories     Chicken Breast

Time 45m

Yield 1 cup, 11 serving(s)

Number Of Ingredients 12

1 (14 1/2 ounce) can tomatoes, diced, undrained (you can use seasoned tomatoes)
1 (16 ounce) jar of your favorite salsa
1 (14 1/2 ounce) can fat free chicken broth (I like to use the reduced sodium)
1 cup quick-cooking barley
3 cups water
1 tablespoon chili powder
1 teaspoon cumin
1 (15 ounce) can black beans, drained and rinsed
1 (15 1/4 ounce) can corn or 1 (15 1/4 ounce) can corn mixed with chopped peppers, undrained
1 1/2 lbs chicken breasts, cooked and diced (3 cups)
cheddar cheese (optional)
reduced-fat sour cream (optional)

Steps:

  • In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
  • 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 chicken broth or water until chili is desired consistency.
  • If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

BEANS AND BARLEY CHILI



Beans and Barley Chili image

Most folks have heard of barley soup, but this barley chili takes them by surprise. My variation features a delectable combination of beans and seasonings.-Gail Applegate, Myrtle Beach, South Carolina

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 12 servings.

Number Of Ingredients 13

1 cup uncooked medium pearl barley
2 cups chopped onion
2 cups chopped sweet red pepper
1 tablespoon canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes
2 tablespoons chili powder
1 tablespoon minced garlic
1-1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper

Steps:

  • Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.

Nutrition Facts :

CHICKEN AND BARLEY CHILI



Chicken and Barley Chili image

I found this recipe on the back of a box of barley and thought it was a winner. I've tweaked it a bit, naturally, and expect you to do the same. (Recipes are like the pirate code, right? "Mostly guidelines")

Provided by pattikay in L.A.

Categories     Chicken

Time 1h15m

Yield 9 serving(s)

Number Of Ingredients 15

1 cup chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
3 cups water
1/2 cup barley
1 (28 ounce) can crushed tomatoes
2 cups chicken stock
1 1/2 cups frozen corn kernels
1 (14 1/2 ounce) can black beans, undrained
1 (4 ounce) can chopped green chilies (or fresh if you've got them)
1 -2 tablespoon chili powder
1 -2 teaspoon cumin
1/2-1 teaspoon oregano
3 cups chopped cooked chicken
salt (add to taste) (optional)

Steps:

  • In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
  • Add remaining ingredients except chicken.
  • Bring to a boil. Reduce heat to low.
  • Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
  • Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
  • Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
  • Salt is up to you - always easier to add it at the end than start with too much.

Nutrition Facts : Calories 286.3, Fat 6.5, SaturatedFat 1.4, Cholesterol 36.6, Sodium 250.4, Carbohydrate 39.5, Fiber 8.3, Sugar 2.4, Protein 21

MEXICAN CHICKEN AND BARLEY CHILI



Mexican Chicken and Barley Chili image

75

Categories     Chicken     Mexican     Main Dish     Tomatoes     Barley     Poultry

Time 1h15m

Yield 9

Number Of Ingredients 26

onions
cloves, ground
vegetable oil
water
pearl barley
tomatoes, canned
tomato sauce
chicken broth, low salt
corn kernels, canned
green chili peppers, canned
chili powder
cumin
chicken
onions
cloves, ground
vegetable oil
water
pearl barley
tomatoes, canned
tomato sauce
chicken broth, low salt
corn kernels, canned
green chili peppers, canned
chili powder
cumin
chicken

Steps:

  • In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes too thick upon standing.

Nutrition Facts :

QUAKER CHICKEN BARLEY CHILI



Quaker chicken barley chili image

This is from the back of the Quaker Medium Barley box. I haven't made it yet, but it sounds good, so that's what is for dinner tonight! When I entered the ingredients I'd be using, the nutrition data came up slightly different that what the box suggests the recipe will be. I'll be using reduced sodium versions of the tomatoes, broth, and corn.

Categories     Appetizers / Soups / Salads     Dinner     Appetizers / Soups / Salads Dinner

Yield 11

Number Of Ingredients 12

1 can (14.5 oz) diced tomatoes, undrained
16 oz tomato sauce (could sub. salsa)
1 can (14.5 oz) fat free chicken broth
1 cup (dry) Quaker medium barley
4 cups water
1 TB chili powder
1 tsp ground cumin
1 can (15 oz) black beans, drained/rinsed
1 can (15.25 oz) corn, undrained
3 cups cooked chicken breast, cubed (about 1.5 lbs)
* optional sour cream for garnish
* optional grated cheese for garnish

Steps:

  • In large heavy pot, combine first 7 ingredients. Bring to a boil on high heat, then cover and reduce heat to low. Simmer for 40 minutes, stirring occasionally. Add beans, corn and chicken. Increase to high heat until chili comes to a boil. Cover and reduce to low heat, allowing to simmer for another 5 minutes, or until barley is tender. If chili becomes too thick, add more chicken broth or water to achieve desired consistency. Serve topped with optional garnishes of sour cream and grated cheese, if desired. Makes 11 one-cup servings.

Nutrition Facts : Nutritional Info Servings Per Recipe 11 Amount Per Serving Calories

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