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Prep Time: 20 Minutes Cook Time: 95 Minutes |
Ready In: 115 Minutes Servings: 4 |
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Submitted for RSC#10 Serve with crusty bread. Ingredients:
2 cups chicken broth |
4 cups water |
1 (14 1/2 ounce) can diced tomatoes |
1/2 cup chopped celery |
1 cup chopped carrot |
1/2 small red onion (chopped) |
1 bay leaf |
1 tablespoon chopped parsley |
1/3 cup quick-cooking barley |
1/3 cup frozen corn |
1 (12 1/2 ounce) can chicken breasts |
salt and pepper |
Directions:
1. In a large saucepan combine chicken broth, water, tomatoes, celery, carrots and onion.
2. Bring to boil, then reduce to simmer, add bay leaf and parsley simmer for about 90 minutes or until vegetables are tender.
3. When vegetables are tender, bring to boil, add barley and corn, reduce heat to simmer for about 10 minutes or until barley is cooked.
4. In a bowl, break up chicken by hand add pepper. Add chicken to soup, simmer for about 5 minutes.
5. Remove bay leaf, serve and add salt and pepper to taste.
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