HOMESTYLE CHICKEN BARLEY SOUP

13.09.2008 | Author: Cook | Posted in Barley
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HOMESTYLE CHICKEN BARLEY SOUP


Servings: 8
Ingredients: 

  • 1 c  Chopped onion
    • 

  • 1 c  Sliced carrots
    • 

  • 1 c  Sliced celery
    • 

  • 1 tb Vegetable oil
    • 

  • 5 c  Water
    • 

  • 1 cn Reduced sodium chicken broth
    • 

  • -- (14-1/2 oz size)
    • 

  • 1/2 c  Medium QUAKER Barley*
    • 

  • 1 ts Thyme, crushed
    • 

  • 1 ts Salt (optional)
    • 

  • 1/8 ts Black pepper
    • 

  • 1 c  Chopped cooked chicken
    • 

  • -- (about 1/2 pound)
    •

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.
Eight 1-cup servings.
*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.

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