 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
After reading the âStone Soupâ story, our Test Kitchen enjoyed concocting this version of the folktale classic. Itâs chock-full of veggies and lots more ingredientsâ¦enough for everyone to bring something to add to the fun and flavor! Ingredients:
4 cans (14-1/2 ounces each) chicken broth |
4 medium red potatoes, cut into eighths |
1 yellow summer squash, chopped |
2 medium carrots, chopped |
1 medium onion, chopped |
2 celery ribs, chopped |
1 teaspoon dried thyme |
1/2 teaspoon pepper |
4 cups cubed cooked chicken |
1 cup frozen cut green beans |
1/2 cup quick-cooking barley |
1 can (14-1/2 ounces) diced tomatoes, undrained |
4 cups salad croutons |
1 cup shredded parmesan cheese |
Directions:
1. In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender.
2. Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese. Yield: 12 servings.
|
|