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Title: Homestyle Chicken Barley Soup
Categories: Soup Main
Yield: 8 Servings
| 1 | c | Chopped onion |
| 1 | c | Sliced carrots |
| 1 | c | Sliced celery |
| 1 | tb | Vegetable oil |
| 5 | c | Water |
| 1 | cn | Reduced sodium chicken broth - (14-1/2 oz size) |
| 1/2 | c | Medium QUAKER Barley* |
| 1 | ts | Thyme, crushed |
| 1 | ts | Salt (optional) |
| 1/8 | ts | Black pepper |
| 1 | c | Chopped cooked chicken - (about 1/2 pound) |
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.
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 1/2, Meat 1, Vegetable 1, Fat 1/2
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
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