Ingredients
- 1/2 size
- 1/2 quaker barley
- 1,200 ml water
- 140 gr chicken (chopped cooked)
- 130 gr carrots (sliced)
- 120 gr onion (chopped)
- 100 gr celery (sliced)
- 16 ml vegetable oil
- 3 gr salt
- 2 gr thyme
- 1 gr black pepper
- 1 package sodium chicken broth (reduced)
-(about half pound) In a 4 litre 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 two third 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.
