Savory Chicken Chowder


Ingredients to Simmer and Purée:

Chicken, Barley and Vegetables to Add to Pot:

Thickening Paste:

Additional Liquids:


  1. Cook fryer chicken the day before.
  2. Debone and cut meat into small pieces, refrigerate.
  3. Strain broth and refrigerate to use in the soup pot.
  4. In a Dutch oven, add chicken broth, 1½ cups sliced carrots, celery, and onion quarters.
  5. Place cloves and bay leaves inside a tea strainer; add to Dutch oven.
  6. Bring the mixture to a boil and then simmer covered until the vegetables are very tender; approximately 15-20 minutes.
  7. Remove tea strainer and set aside.
  8. Remove the vegetables from the broth using a slotted spoon or a strainer.
  9. Transfer the cooked vegetables to a food blender.
  10. Add 1 cup of the broth to the blender.
  11. Purée the vegetables in the blender. Transfer the vegetable purée back into the Dutch oven.
  12. Place tea strainer with cloves and bay leaves back into the Dutch oven.
  13. Add barley, 3 cups of sliced carrots, sliced mushrooms and the cooked and cut-up chicken to the Dutch oven.
  14. Simmer covered for 30 minutes.
  15. Remove tea strainer tossing the cloves and bay leaves out.
  16. In a small pan, melt butter.
  17. Mix flour, curry, pepper and salt together; add mixture to melted butter.
  18. Whisk until smooth.
  19. Add sherry and about 1 cup of liquid from Dutch oven to make a thin paste.
  20. Add paste to soup pot, blending in with a wire whip.
  21. Simmer uncovered for 10 minutes.
  22. Stir in half and half.
  23. Serve.


Serves 8 to 10.

This soup is a family favorite and we often call it liquid gold because it is so tasty.

Serve with Valerie's Famous Buttermilk Biscuits or cornbread.

Categorized in