"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chunky Chicken Barley Soup Recipe

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This recipe for Chunky Chicken Barley Soup, by , is from Mallory and Carrie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Trickett
Added: Monday, June 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 C. chopped onion
1 C. chopped carrots
1/2 C. chopped celery
2 garlic cloves, minced
2 tsp. olive oil
2 (14.5 oz) cans low sodium, fat free chicken broth
1 3/4 C. water
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. pepper
1 C. chopped cooked chicken
1/2 C. uncooked quick-cooking barley

Directions:
Directions:
Saute first 4 ingredients in hot oil in a large Dutch oven over medium-high heat for 5 min. Add chicken broth, water, and next 3 ingredients. Bring to a boil; reduce heat and simmer, partially covered for 25 minutes or until vegetables are tender.

Add chicken and barley; cook 8 to 10 min. more or until barley is tender.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I chop up a rotisserie chicken for the meat.

 

 

 

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