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!

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!!


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