Chicken Barley Soup
- 2 cups diced cooked chicken (or 2 boneless-skinless chicken breasts)
- 8 cups chicken stock, homemade or canned
- 1 quart water
- 1 tsp. dried thyme (or use frozen thyme leaves if you have them)
- 1 tsp. poultry seasoning
- 1 T dried parsley
- 1 onion, chopped small
- 1 cup chopped celery
- 1 cup sliced or diced carrots (or more if you really like carrots)
- 1/2 cup pearl barley
- fresh ground black pepper to taste, salt if desired
- Produce
- Carrots (1 cup)
- Celery (1 cup)
- Onion, small (1)
- Parsley, dried (1 T)
- Thyme, dried (1 tsp.)
- Meat
- Chicken, cooked (2 cups)
- Poultry seasoning (1 tsp.)
- Canned Goods
- Chicken stock, homemade or canned (8 cups)
- Cooking & Baking
- Black pepper, fresh ground (1)
- Pasta & Grains
- Pearl barley (1/2 cup)
- Drinks
- Water (1 quart)
Preparation
Read recipe preparation on kalynskitchen.com
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Published February 14, 2012 (1 year ago).
74 people saved this recipe.
