recipe reviews for:

Southwestern Chicken Barley Soup

“Kell Ferell of Alamo, North Dakota drives 80 miles round-trip every day for her job, so she needs quick, healthy dishes to fix for her family. 'This is a huge favorite,' she pens. 'If I don't have leftover chicken, I simply boil or poach some chicken breasts. I use the cooking liquid to replace part of the water in the recipe to add even more flavor.'”

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Reviewed: Dec. 30, 2008

Very good soup! I did need to swap kidney beans for black beans and chopped jalapeno's instead of chili's so that I didn't have to go to the grocery store. Made it for dinner for company, everyone enjoyed it, we added tortilla chips instead of crackers and had some velveeta/salsa dip on the side, some mixed that into the soup too.

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baretrees130

	Cooking Level: Expert
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Reviewed: Nov. 30, 2008

Yummy. Used the canned tomatoes with the green chiles and kept all the rest of the quantities the same -- nice warmth combined with the comfort nature of barley. A real winner in the winter.

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DULCINEA54935

	Cooking Level: Expert Home Town: Neillsville, Wisconsin, USA Living In: Sparta, Wisconsin, USA
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Reviewed: Nov. 18, 2008

Kell, thanks for a fantastic recipe. I didn't the black beans, OR corn OR green chillies on hand, but was so anxious to try your great recipe I used kidney beans, chopped yellow and green peppers and some fresh ground black pepper. (Oh yeah, I only had a can of diced tomatoes as well!!!) Let's face it, Kell......your recipe is bullet proof! I liked that one person's idea of sprinkling some cheddar on top....some parsley sprigs and/or crushed tortilla chips might be fun, too. Thanks again for the magnificent dinner tonight. (I was a hero in my wife's eyes.)

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PRESIDENT

	Cooking Level: Intermediate Home Town: Kitchener, Ontario, Canada Living In: St. Catharines, Ontario, Canada
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Reviewed: Jul. 10, 2008

Good hearty soup for cool evenings...I added some hot sauce instead of green chilies, which are hard to find here, otherwise kept the recipe basically the same. Thick and filling!

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Kimberly

	Cooking Level: Intermediate Home Town: High Prairie, Alberta, Canada Living In: Edmonton, Alberta, Canada
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Reviewed: Apr. 11, 2007

This stew came together wonderfully! A can of Ro-Tel tomatoes can be subbed for separate cans of tomatoes and green chilis. I served with a sprinkle of cheddar cheese on top- it was a huge hit!

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DrkEyedCajn

	Cooking Level: Intermediate Home Town: Houston, Texas, USA
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Reviewed: Mar. 19, 2007

This was easy to put together and great for a large gathering! I added a 15 oz can of salsa (I used medium) instead of the diced tomatoes and it added a delicious tang to it.

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A. Powers


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Reviewed: Feb. 14, 2007

This is a great base recipe. I added a few more things to it when I made it. I added chopped carrots and celery and 2 Tbsp of fresh ginger. I added a tsp of dried rosemary, tsp of oregano, a tsp of thyme and 1.5 Tbsp of Tandoori Masala powder(can find in Indian shops or international food aisle in grocery store). I also used a combination of low sodium chicken and beef broths at 1.5 cups each instead of the can of chicken broth and 3 cups of water. I made the soup in the morning and let it sit on the stove throughout the day. When reheating it, I added another 3/4 cup of broth, as the soup thickened over the course of the day. This soup had so much more flavour after letting it sit. My family absolutely LOVED it. I had a request to make this dish everyday.

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chris


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Reviewed: Jan. 22, 2007

I made this the other day and my family loved it. Makes a lot of leftovers too!

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Reviewer:

Joanne


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Reviewed: Jan. 20, 2007

I made this after Thanksgiving with Turkey stock and turkey meat. I kept all the other ingredients the same and it made a fantastic soup. Such a great flavor! This was a welcome change from the normal turkey noodle soup! Thanks Kell!

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Reviewer:

cookinme

	Cooking Level: Intermediate Home Town: Pittsburgh, Pennsylvania, USA Living In: Washington, Maine, USA
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Reviewed: Jan. 8, 2007

Delicious! I made a lot of small changes that worked well for me. Instead of corn I used golden hominy. I used 4 cups of chicken broth and one cup of water, and I didn't drain any of the canned ingredients. I ommitted the tomato sauce as well. I also used quick barley and only simmered for 25-30 minutes. I resisted the urge to add any salt to this, and I'm glad I resisted! I did add some extra chili powder and cumin though, because we like a heavy flavoring. But I think it would be great as written.

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CPolencheck

	Cooking Level: Intermediate Living In: Red Wing, Minnesota, USA
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Reviewed: Oct. 9, 2006

Pretty good recipe. I would cut the onion quantity in half.

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Reviewer:

browneyedgirlyq


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