A funny thing - I intended to make the BLT Turkey Risotto from the latest issue of Rachael's magazine and ended up making the recipe next to it - the Turkey Barley Chowder. I omitted the okra and shrimp and it was really good. We all loved it. A winner. I also substituted leftover chicken for the turkey. I figured if we all liked it that I could do it with leftover turkey after Thanksgiving. I will be doing exactly that.
Chicken Barley Chowder
5 cups chicken broth
3/4 cup pearl barley
1.5 cups tomato sauce*
1 green bell pepper, seeded & diced
1/2 bunch scallions, thinly sliced
2.5 cups cooked chicken, cubed
2 tsp hot sauce**
In a small saucepan, bring 2 cups of broth to a boil. Add the barley. Lower heat, cover and simmer, until tender, about 40 minutes.
In a large saucepan, bring teh remaining broth to a boil, add the tomato sauce, bell peppers and barley and bring to a boil. Stir in the scallions, lower the heat and simmer for 10 minutes. Add the chicken and cook until heated through.
Stir in the hot sauce.
Serve with dollops of sour cream, if you wish. More hot sauce is a good thing too.
Risa's notes:
* I used 1/2 jar marinara sauce
** I used a bit more
Serves 6
adapted from Everyday With Rachael Ray Magazine, Nov 09
Posted by RisaG 11/1/09
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