Roasting chicken provides the protein for this barley soup, made with chicken broth, bouillon and mixed vegetables.
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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