Vegetable Chicken Barley Soup
With chicken, barley and a host of delicious veggies, this is a tasty
antidote to cold and flu chills. —Patricia 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
Reviews
Yummy
I made this with noodles instead of barley because I had the long-cooking kind instead of quick-cooking, and it was absolutely delicious anyway. I can't wait to make it again with barley. The leeks give the broth a rich flavor and this is definitely a keeper.
I would use and did use Swanson's chicken broth. It has no MSG or better still use chicken stock.
This is the best most comforting chicken soup ever. I can't wait to make it again.