CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats |
Dutch |
Soups, Main dish |
8 |
Servings |
INGREDIENTS
1 |
c |
Chopped onion |
1 |
c |
Sliced carrots |
1 |
c |
Sliced celery |
1 |
tb |
Vegetable oil |
5 |
c |
Water |
1 |
cn |
Reduced sodium chicken broth (14-1/2 oz size) |
1/2 |
c |
Medium QUAKER Barley* |
1 |
ts |
Thyme, crushed |
1 |
ts |
Salt (optional) |
1/8 |
ts |
Black pepper |
1 |
c |
Chopped cooked chicken (about 1/2 pound) |
INSTRUCTIONS
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.
Nutrition Information: 1 cup
* Calories 130
* Protein 11g
* Carbohydrate 13g
* Fat 4g
* Cholesterol 25mg
* Dietary Fiber 2g
* Sodium 190mg
* Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip
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