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Homestyle Chicken Barley Soup

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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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