Thursday, November 7, 2013

Barley/ Rice Soup with Chicken and Vegetables

 The weather has changed quite a bit the last few days(cool and wet) and my mind has started to go to some easy soup recipes.   I know summer isn't over yet but when it gets a little wet or dreary soup does come to mind.  Over the next month or so I'll  share some of my soup, stew and crockpot recipes.  Today I am making an easy soup you may want to bookmark or try now.  Top with some Italian cheese if desired and serve with some fresh bread.   Enjoy!

Happy Soup Time!
 
M.J.


Serves 4

1 teaspoon canola oil
 1 pound skinless boneless chicken breast cut into ¾ inch chunks
½ teaspoon salt
¼ teaspoon pepper
6 cups reduced sodium vegetable broth(if you don't have vegetable use chicken broth)
½ cup quick cooking barley
1/2 brown minute rice
1 (10 ounce) package frozen Italian style vegetables ( I only used half of the bag)
1 package frozen chopped spinach
1 cup sliced white mushrooms (optional)

Heat the oil in a nonstick Dutch oven over medium high heat.  Sprinkle the chicken with the salt and pepper stirring until golden about 3 minutes.

Add the broth to the Dutch oven and bring to a boil over medium high heat.  Add the barley.  Reduce the heat and simmer, covered, about 8 minutes, stir in the vegetables and mushrooms(optional), cook until the barley, rice and vegetables are tender, about 4 minutes  Top with grated cheese if desired.

Umm Umm Good!!

9/19/12

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