soup and spoon in white bowl

Chicken Barley Soup

This hearty soup uses CNP Chicken-in-Broth, a recipe made ahead of time and frozen for use in other online cookbook recipes. Enjoy a warm, easy to prepare soup on a cold day.
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Course Lunch & Dinner
$0.70 per serving
Servings 8 cups

Ingredients
 

  • 1 packet CNP Chicken in Broth (frozen)
  • 4 cups water or broth, divided
  • ½ cup regular barley (not quick cook)
  • ½ pound carrots (shredded)
  • 2 celery stalks (diced)
  • 1 small onion (diced)
  • 2 teaspoons parsley
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

  • In a saucepan combine CNP Chicken-in-Broth with 2 cups of water or broth over medium heat. Heat until the CNP Chicken-in-Broth is thawed.
  • Add barley and 2 cups of water or broth. Bring to a boil. Reduce heat and simmer for 30 minutes.
  • Add remaining ingredients and more water as needed. Continue cooking for an additional 15 minutes until vegetables and barley are tender.

Video

Nutrition Label

Serving: 1 cup
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