Chicken Barley Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups diced cooked chicken
8 cups chicken stock, homemade or canned
1 quart water
1 generous T Better Than Bouillon organic vegetable soup base
1 tsp. dried thyme
1 tsp. poultry seasoning
1 T dried parsley
1 onion, chopped small
1 cup chopped celery
1 cup sliced or diced carrots
1/2 cup pearl barley
fresh ground black pepper to taste, salt if desired
Directions
If you don’t have leftover chicken, put two chicken breasts in a small saucepan with some water and a little bit of Better Than Bouillon Organic Low Sodium Chicken Base and simmer over very low heat about 20 minutes, or until the chicken is barely done. Let chicken cool, then dice into small pieces. In a large stock pot, combine chicken stock, water, vegetable soup base, dried thyme , poultry seasoning, and dried parsley. Simmer 15 minutes while you chop veggies and chicken. After 15 minutes, add chopped onion, chopped celery, sliced carrots, and barley. Start to simmer, and when the barley is nearly done add the diced chicken. You may want to add a cup or so of water if the soup reduces too much. When the barley is done to your liking, season the soup with fresh ground black pepper and salt to taste, and serve hot. .
