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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From the Perricone Promise diet book. Ingredients:
6 cups low sodium chicken broth |
1 cup uncooked whole oats or 1 cup barley |
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme |
1 tablespoon olive oil |
1 onion, chopped |
2 celery ribs, chopped |
2 scallions, thinly sliced |
3 large garlic cloves, chopped |
1 1/2 lbs diced cooked chicken breasts |
salt and pepper |
chopped fresh parsley |
Directions:
1. In a large stockpot or Dutch oven, bring the chicken broth to a boil. Add the oats or barley and thyme. Return the soup to a boil.
2. Reduce the heat to medium and simmer the soup, uncovered, until the oats are tender, stirring occasionally, about 30 minutes.
3. In a large skillet, heat 1 tablespoon of olive oil. Sauté the onion, celery, scallions, and garlic over medium heat until translucent. Transfer the vegetables to the chicken broth.
4. Add the chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Garnish with parsley and serve.
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