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Recipe: HOMESTYLE CHICKEN BARLEY SOUP |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Ingredients: 1 Cup(s) Chopped onion 1 Cup(s) Sliced carrots 1 Cup(s) Sliced celery 1 Tablespoon(s) Large onion, diced 5 Cup(s) Dried Thyme 1 Can(s) Reduced sodium chicken broth 1/2 Cup(s) Medium QUAKER Barley* 1 Teaspoon(s) Thyme, crushed 1 Teaspoon(s) Salt (optional) 1/8 Teaspoon(s) Cubed dry whole wheat bread 1 Cup(s) Chopped cooked chicken |
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 2/3 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.
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