Chicken Barley Soup
Recipe provided courtesy of the National Chicken Council.
2 cups cut up cooked roast chicken
1/2 cup diced onion
1/2 cup diced celery
2 (14.5-ounce) cans chicken broth
1 cup water
3/4 cup quick cooking barley
2 chicken bouillon cubes
1 (9 or 10-ounce) box frozen mixed vegetables
Chopped fresh flat-leaf parsley (optional)
- In Dutch oven or large pot, mix together cooked chicken, onion, celery, broth, water, barley and bouillon cubes.
- Bring to a boil; reduce heat and cook for 10 minutes, stirring occasionally.
- Add vegetables and cook an additional 10 minutes.
- Garnish with fresh flat-leaf parsley, if desired.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.