Ingredients
- 1/2 size
- 1/2 quaker barley
- 5 c water
- 1 c chicken (chopped cooked)
- 1 c carrots (sliced)
- 1 c onion (chopped)
- 1 c celery (sliced)
- 1 tb vegetable oil
- 1 ts salt
- 1 ts thyme
- 1/8 ts black pepper
- 1 package sodium chicken broth (reduced)
-(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.
