Chunky Chicken and Barley Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a great soup that comes together fast. Great for those chilly fall evenings. This recipe comes from Southern Living. Ingredients:
1 cup onion, chopped |
1 cup carrot, chopped |
1/2 celery, chopped |
1 garlic clove, minced |
2 teaspoons olive oil |
2 (14 1/2 ounce) cans low-sodium low-fat chicken broth |
1 3/4 cups water |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1 cup chicken, chopped |
1/2 cup quick-cooking barley |
Directions:
1. Saute first 4 ingredients in hot oil in large Dutch oven over medium high heat 5 minutes.
2. Add chicken broth, water, and next 3 ingredients.
3. Bring to a boil; reduce heat and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
4. Add chicken and barley. Cook 8 to 10 minutes or until barley is tender.
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