Copyright © 2014 The FOURnet Information Network. All rights reserved.

CHICKEN VEGETABLE AND BARLEY SOUP 
3/4 cup pearled barley
2 14 oz cans chicken stock
45 oz water
1/4 tbsp. onion powder
1/2 tbsp. poultry season
1 bay leaf
1/4 tsp. garlic powder
1/2 tsp. celery flakes
1/4 tsp. crushed red pepper flakes
2- 15 oz cans mixed vegetables
1/2 tbsp. extra virgin olive oil
2 celery stalks, chopped
1 1/4 head cabbage, shredded
1 lb chicken breast, cubed
sea salt and black pepper, to taste

Add water and chicken stock to large pot, bring to a boil, add barley and spices, reduce heat to medium and cook for 45 minutes covered, stir. Add mixed vegetables, oil, chopped celery, cabbage and chicken, simmer on medium high for 35-40 minutes. Stir often salt and pepper to taste.

Remove Bay Leaf. Serve with garlic bread or hot rolls.

Makes 12 servings.

Submitted by: Barry Wood
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cb
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s