SPECIAL CHICKEN VEGETABLE SOUP
I added more chicken just because I had leftovers. I did add the eggs which I was reluctant to do. I thought is was better that veg beef soup I make all the time. The addition of the eggs was great. I will make it over and over. You could use store bought rotisserie chicken if you work or need something quick and easy.
This has to be one of the perfect diet foods! I used shredded chicken (from a deli rotisserie chicken), added celery, steamed green beans, leftover roast corn cut from the cob, and a couple extra carrots. It was so hearty that I didn’t even miss rice or noodles. Excellent recipe!
This is fantastic comfort food on a chilly day! I saw some of the suggestions in the reviews saying to add more herbs, so I added fresh cilantro, dried oregano and dried basil, and it was awesome! Used celery instead of cabbage, red onion instead of white onion and one Idaho potato instead of two small red potatoes. Also, the egg adds such a delicious touch.
I just made this and I love it. I added dried basil, thyme some crushed celery seed. Will make it again. Going to try to freeze for lunches on the go!
8 cups reduced-sodium chicken broth
1/2 cup regular barley
4 skinless, boneless chicken breast halves,
(1 to 1-1/4 lbs total), cut into 3/4-inch cubes
3 celery ribs, sliced
3 medium size carrots, sliced
1/2 cup chopped onions
2 tbsp dried parsley
1 tsp dried sage or rosemary, crushed
1/4 tsp ground black pepper
1 cup chopped bell peppers
1. In a 4-quart Dutch oven, bring broth to a boil; add barley. Return to boiling; reduce heat.
Cover and simmer for 30 minutes.
2. Add in the chicken, celery, carrots, onion, dried parsley, sage, and black pepper to Dutch oven. Return to boiling; reduce heat. Cover and simmer for 10 minutes …To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button