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.
Course Lunch & Dinner
Servings 8cups
Cost $0.70 per serving
Ingredients
1packet CNP Chicken in Brothfrozen
4 cupswater or broth, divided
½cupregular barleynot quick cook
½poundcarrotsshredded
2 celery stalksdiced
1small oniondiced
2 teaspoonsparsley
1 teaspoon salt
¼teaspoonblack 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.