ST. PATRICKS DAY (33)
BAKING FAVORITES (25)
|EVERY FEW MINUTES|
|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.
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