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

Related recipes