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.
$0.70 per serving
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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