Soups: Chunky Chicken and Barley Soup





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Published on Oct 9, 2008

Sue Mallick with Food City presents a fresh recipe for Chunky Chicken and Barley Soup at Food City's Cooking School. This episode accents a free program featured every Monday night at The Crown Point Shopping Center location on North Eastman Road in Kingsport, TN. See www.foodcity.com for complete recipe details.

1 cup chopped onion; 1 cup chopped carrot; 1/2 cup chopped celery; 2 tsp minced garlic; 2 tsp olive oil; 2 cans low sodium chicken broth; 1 3/4 cups water; 1/4 tsp salt; 1/4 tsp thyme; 1/4 tsp pepper; 1 cup chopped cooked chicken; 1/2 cup uncooked quick cooking barley

Saute in hot oil onion, carrot, celery, and garlic together for about 5 minutes. Add chicken broth, water, salt, thyme, and pepper broth, bring to a boil. Cover and simmer for 15 minutes or until vegetables are tender. Add chicken and barley; cook uncovered for an additional 15 minutes or until barley is tender.

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