This soup is one of my favorites. I can have it cooked and ready in about 1 1/2 hours.
You will love this for your family because it makes a large pot full and is loaded with healthy ingredients.
3-4 chicken breasts
water to fill your pot :)
2 cups of carrots
1 cup frozen peas
1 cup frozen corn
1 quart of crushed tomatoes
celery tops-- to taste
1 TBS of dried onions
1 1/4 cup pearl barley
1 tsp of garlic powder
2 tsp of parsley
1 tsp sea salt
1 tsp of black
7 chicken bullion cubes
I start by boiling a large pot of water.
I add chicken bouillon cubes about 1 for every cup of water.
Once the water is at a full boil I add frozen chicken, white breast meat is best but your favorite cut will do just fine. Remember no bones!
I never defrost my chicken, most of the time I am in a hurry and so this works great for me.
Once the chicken starts to cook cut up some carrots. I use about 2 cups. These are the same organic kind that I use in this recipe for
You can add carrots with the frozen chicken. They cook nicely together.
Remove your chicken once fully cooked, should take about 15-20 minutes or so.
Test with kitchen thermometer.
Once cooled you can cut into small bite size pieces.
Add remaining spices and barley now.
I added a quart of tomatoes.(cut the zipper bag down the side with a pair of kitchen shears and add them frozen to the boiling chicken broth) We harvested and froze together our tomatoes to have for those cold winter days.
Once the carrots are tender you can add the frozen peas and corn.
Simmer until it reduces a couple of inches below the rim of the pot.
Nothing in the world warms a family up like hot soup and a batch of warm yeast rolls dripping with butter.
My yeast roll recipe can be found on my blog here.
Hint* Make on Saturday night, throw in the slow cooker on Sunday morning and come home to a delicious Sunday Supper. Done!
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