Homestyle Chicken Barley Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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)
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp