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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. âPatricia Randall, Newton, Kansas Ingredients:
1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces |
2 tablespoons canola oil, divided |
2 cups chopped leeks (white portion only) |
1 celery rib, thinly sliced |
1 carrot, thinly sliced |
2 cups sliced fresh mushrooms |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2-1/4 cups water |
1 bay leaf |
1/2 teaspoon dried thyme |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/2 cup quick-cooking barley |
Directions:
1. In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink. Remove and set aside.
2. In the same pan, saute the leeks, celery and carrot in remaining oil for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir in the broth, water, seasonings and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
3. Stir in barley and return to a boil. Reduce heat; cover and simmer for 10-15 minutes or until barley and vegetables are tender. Discard bay leaf. Yield: 6 servings.
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