Chunky Chicken-Barley Soup |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 1 |
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Our users rave about this easy chicken soup. It freezes well, so make a large batch and portion it out for easy lunches. Ingredients:
1 cup chopped onion |
1 cup chopped carrot |
1/2 cup chopped celery |
2 garlic cloves, minced |
2 teaspoons olive oil |
2 (14 1/2-oz.) cans low-sodium, fat-free chicken broth |
1 3/4 cups water |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
1 cup chopped cooked chicken |
1/2 cup uncooked quick-cooking barley |
Directions:
1. Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 cups water, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
2. Add chicken and barley; cook 8 to 10 minutes or until barley is tender.
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