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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 5 |
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This is from Baby, Let'd Eat! It was originally Barley Soup, but I changed it and added chicken. This comes out thick and creamy. Yum! I used dried minced onions as a time saver. Ingredients:
1/2 cup hulled barley |
2 tablespoons hulled barley |
5 cups low sodium chicken broth, plus more if needed |
1 carrot, cut into 2-inch pieces |
1 small sweet potato, peeled and chopped |
1 cup fresh broccoli florets |
1 small onion, chopped |
1 bay leaf |
salt, to taste |
2 cups cooked chicken, chopped |
Directions:
1. Place barley, chicken broth, carrot, sweet potato, broccoli, onion and bay leaf in a large pot and bring to a boil.
2. Reduce heat and simmer, uncovered, for 1 hour.
3. Stir occasionally from time to time and check to see that there is enough liquid. If not, add more chicken broth.
4. After 1 hour, add chicken and simmer for another 1/2 hour, or until barley is soft.
5. Remove the bay leaf and serve.
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