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Chicken Barley Soup

Microwaverina's picture
Ingredients
  Onion 1 , chopped
  Sliced mushrooms 1 Cup (16 tbs)
  Garlic 1 Clove (5 gm), minced
  Carrots 2 , julienned
  Stalk celery 1 Large, julienned
  Quick cooking barley 1⁄2 Cup (8 tbs)
  Chicken stock 4 Cup (64 tbs)
  Boneless skinless chicken breast 8 Ounce, cut into thin strips 1 1/2" long
  Peas 1⁄2 Cup (8 tbs)
  Minced fresh parsley 2 Tablespoon
  Minced fresh chives 1 Tablespoon
Directions

In a 3-quart casserole, combine the onions, mushrooms, and garlic.
Cover with wax paper and microwave on high for 5 minutes, or until the onions are translucent.
Stir in the carrots and celery.
Cover with wax paper and microwave on high for 3 to 4 minutes, or until the vegetables are crisp-tender.
Add the barley and 2 cups of the stock.
Cover with a lid and microwave on high for 15 minutes, or until the barley is nearly tender.
Add the chicken, peas, and remaining 2 cups stock.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the chicken is no longer pink.
Stir in the parsley and chives.
Cover and let stand for 3 to 4 minutes.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Ingredient: 
Barley
Interest: 
Healthy

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