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Chicken Tomato Barley Soup Recipe

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This recipe for Chicken Tomato Barley Soup, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Therese Baca - Management & Budget
Added: Thursday, February 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c cooked chicken, shredded
1 c onion, chopped
½ c red pepper, chopped
½ c green pepper, chopped
1 c mushrooms, sliced
1 c carrots, chopped
1 c celery, chopped
1 c barley - quick cooking
2 cloves garlic, minced
2 tbsp butter
¼ tsp dried oregano
¼ tsp dried basil
¼ tsp pepper
3 c chicken broth
½ c water
14 oz can of diced Italian tomatoes
1 c mozzarella cheese, shredded

Directions:
Directions:
In a large saucepan melt butter; sauté the chopped onion, red and green peppers, mushrooms, carrots, and celery until vegetables are tender. Stir in the water, chicken broth, garlic, oregano, basil and pepper. Bring mixture to a boil. Reduce heat and simmer for 15 minutes. Stir in the chicken and uncooked barley. Cover pan and simmer for an additional 20 minutes. Stir in undrained tomatoes. If needed add additional broth. Add salt to taste. Simmer for 10 minutes. Serve in oven proof bowls – sprinkle cheese on top of soup. Set bowls under broiler until cheese is toasted.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
You can substitute beef for chicken and beef broth for the chicken broth - the rest is the same! Great if served with hard rolls!

 

 

 

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