Chicken Vegetable Soup Recipe
Ingredients
1/2 cup dried barley
4 chicken breasts, skinned
2 cup water
4 cup chicken broth
2 medium onions, cut into 1/2 inch pieces
4 medium-sized carrots, cut into 1/4 inch rounds
4 medium-sized white potatoes, cut into 6 pieces
Parsnips, cut into 1/2 inch rounds
3 ribs celery, cut into 1/2 inch pieces
6 large mushrooms, each cut into 6 pieces
1/2 cup dried yellow split peas
1/4 to 1/2 tsp. black pepper (optional)
1 tsp. salt
1 tsp. basil
Directions
I use 2 (14 1/2 ounce) cans Swanson low-fat chicken broth and water to make 4 cups.
Rinse, then soak barley in cold water for 1/2 hour; drain.
Place the chicken in a large, heavy soup pot.
Add the chicken broth and water; bring to a boil over high heat, uncovered.
When the liquid starts to boil, add the barley and all remaining ingredients.
When the soup returns to a boil, reduce heat to a gentle simmer and cook, partially covered, for 1 hour, stirring occasionally.
Remove the chicken from the pot.
When cool enough to handle, shred the meat into large pieces and return it to the pot.
Rinse, then soak barley in cold water for 1/2 hour; drain.
Place the chicken in a large, heavy soup pot.
Add the chicken broth and water; bring to a boil over high heat, uncovered.
When the liquid starts to boil, add the barley and all remaining ingredients.
When the soup returns to a boil, reduce heat to a gentle simmer and cook, partially covered, for 1 hour, stirring occasionally.
Remove the chicken from the pot.
When cool enough to handle, shred the meat into large pieces and return it to the pot.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
