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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Needed to use up some cooked chicken one day and remembered the tinned Beef with Veg and Barley soup I used to eat as a kid. This version didn't come out too bad at all. Ingredients:
10 cups chicken broth |
3/4 cup pearl barley |
1 lb mushroom, sliced |
3 large carrots, chopped |
2 stalks celery, chopped |
1 large onion, chopped |
1 medium potato, cubed |
1 clove garlic, minced |
2 cups diced cooked chicken |
1/2 teaspoon dried basil, crumbled |
1/2 teaspoon dried thyme, crumbled |
3 tablespoons fresh lemon juice, to taste |
Directions:
1. Bring chicken broth to boil in large pot over medium heat; add pearl barley, mushrooms, carrots, celery and onion and simmer for 25 minutes; add potato and simmer 15 minutes longer, or until barley is tender; add chicken, herbs and lemon juice to soup; season to taste; simmer 5 minutes; if you like a thinner soup, thin with some more chicken broth.
2. Note: If you want a'richer' soup, add up to 1/2 cup olive oil to the stock.
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