Homestyle chicken barley soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| 1 | cup | Sliced carrots |
| 1 | cup | Sliced celery |
| 1 | tablespoon | Vegetable oil |
| 5 | cups | Water |
| 1 | can | Reduced sodium chicken broth (14-1/2 oz size) |
| ½ | cup | Medium QUAKER Barley* |
| 1 | teaspoon | Thyme, crushed |
| 1 | teaspoon | Salt (optional) |
| ⅛ | teaspoon | 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 ⅔ 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.
Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate 13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg * Percent of Calories from Fat: 29% Exchanges: Starch/Bread ½, Meat 1, Vegetable 1, Fat ½ Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias Submitted By KAREN MINTZIAS On 03-05-95