Roasted chicken makes this barley soup chunky and delicious.
Easy Chicken Recipes for Any Time, Any Occasion
2 cups cubed cooked roasting chicken
1/2 cup diced onion
1/2 cup diced celery
2 cans (14 1/2 ounces each) chicken broth
1 cup water
3/4 cup quick cooking barley
2 chicken bouillon cubes
1 box (9 or 10 ounces) frozen mixed vegetables
Fresh parsley, optional
In Dutch oven or large pot, combine 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 for an additional 10 minutes. Garnish with fresh parsley, if desired. Yields 4 servings.
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