Chicken Vegetable Chowder

Photo courtesy of Nooschi

• 2 medium onions, chopped
• 2 tbsp canola oil
• 1lb skinless, boneless chicken thighs or breasts, cut into 1/2 in. chunks
• 4 medium carrots, sliced 1/4 in. thick
• 2 stalks of celery, cut into 1/4 in. dice
• 1 red pepper, cut into 1/4 in. dice
• 4 cups chicken broth
• 1 can (28 oz) diced tomatoes
• 1/4 cup pearl barley
• 1 small potato, cut into 1/4 in. cubes
• 1 tsp salt
• 1/4 tsp pepper

In a large saucepan or Dutch oven, cook the onions in the oil over medium heat, stirring often, until just beginning to soften - about 3 minutes. Add the chicken chunks, raise the heat to high and continue to cook, stirring occasionally, until the chicken is opaque - 5 to 7 minutes. Add the carrots, celery, and red pepper, stir, then add the chicken broth, tomatoes and barley. Bring to a boil, then reduce the heat to low, cover, and let the chowder simmer for about 15 minutes, stirring once in a while. Add the potato, replace the cover and continue to simmer for an additional 15 to 20 minutes, or until the potato and barley are tender. Season with salt and pepper to taste.
Makes 8 to 10 servings.

Tip:
You can make this vegetarian if you like by omitting the chicken and changing the broth to vegetable. I have done this and it taste's great!