Chicken, Vegetable, and Barley Soup

Barley adds mild-tasting whole grain to this soup. For a heartier dish, add diced or shredded leftover pot roast or turkey to the soup in the last 10 minutes of cooking.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 45 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 12 cups low-sodium beef or vegetable broth
  • 1 small onion, diced
  • 1 rib celery, sliced
  • 3 cups frozen mixed vegetables
  • 1 can (10.75 oz.) tomato puree
  • ½ cup pearl barley
  • 1 cup shredded chicken
  • 2 tsp. salt
  • ¼ tsp. black pepper

Directions

  • Combine broth, onion, celery, frozen vegetables, and tomato puree in a large soup pot; bring to a boil over medium-high heat. Reduce heat to medium; simmer 10 minutes.
  • Stir in barley and chicken. Simmer 1 hour, stirring often.
  • When barley is tender, add salt and pepper. Let stand 10 minutes before serving.