BARLEY CHICKEN CHOWDER

• 8 cups water
• 6 skinless, boneless chicken thighs
• 1 teaspoon KOSHER salt
• 1/8 teaspoon fresh-ground black pepper
• 5 chicken bouillon cubes
• 1/2 cup regular-cooking barley
• 2 medium carrots, sliced thin
• 2 stalks celery, sliced thin diagonally
• 1 small sweet red pepper, diced
• 1 teaspoon thyme
• 1/4 cup minced fresh parsley
• 1/4 cup medium picante sauce
• 2/3 cup sliced green onion

Bring water to boil in soup kettle; add chicken, salt, pepper, bouillon cubes and barley. Simmer 30 minutes. Remove chicken. Add carrots, onion, celery, red pepper, thyme and parsley to barley in kettle. Simmer 20 more minutes. Cube chicken. Add chicken and picante sauce to kettle; reheat. Taste for seasoning and add more salt, if necessary. Ladle into bowls; sprinkle with green onions. Print this recipe