Cut chicken meat in 1/4-inch strips.
Heat oil in a Dutch oven over medium-high heat. Add carrot and basil; saute
1 minute. Add celery, green onion and onion; saute 1 minute. Add salt,
pepper, and chicken; saute 5 minutes. Add barley; saute 1 minute.
Add broth; bring to a boil. Cover, reduce heat, and simmer 40 minutes.
Remove from heat. Stir in parsley and cheese.
Recipe by: Cooking Light
Posted to EAT-L Digest by Deborah Kirwan <dkkirwan@CREIGHTON.EDU> on Dec
22, 1997
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