1 cup chopped onion
1 cup sliced carrots
1 cup sliced celery
1 tbsp vegetable oil
5 cup water
1 can reduced sodium chicken broth - (14-, 1/2 oz size)
1/2 cup medium quaker barley*
1 tsp thyme, crushed
1 tsp salt (optional)
1/8 tsp black pepper
1 cup chopped cooked chicken - (about 1/2, pound)
A Recipe for
Homestyle Chicken Barley Soup
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This Recipe for Homestyle Chicken Barley Soup is one of thousands in the Recipes-to-go Meal Cookbook.
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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
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This is a recipe for Homestyle Chicken Barley Soup from the recipe cookbook of Recipes-to-go (Meal)
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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.
Serves: 8
Homestyle Chicken Barley Soup Recipe brought to you by Recipes To-Go