Chicken, Barley & Vegetable Soup | Gold'n Plump

Name: Chicken, Barley & Vegetable Soup | Gold'n Plump
Ingredients: 1 tablespoon olive oil; 2 carrots, cut into 1/8-inch slices; 1 can (49-1/2 ounces) fat-free, low-sodium chicken broth; 1 to 2 (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1-inch by 1/2-inch strips; 2 ribs (stalks) celery, thinly sliced (including green tops); 1/2 cup quick-cooking pearled barley; 1/4 cup chopped onion; 1/4 cup minced fresh flat-leaf parsley; 1 teaspoon dried thyme; 1 bay leaf; 1/2 teaspoon pepper, or to taste

www.goldnplump.com

With "quick-cooking" barley, this classic, old-fashioned soup is ready to serve in 15 minutes.

View full recipe on www.goldnplump.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.

Share this recipe:

Ingredients

1 tablespoon olive oil
2 carrots, cut into 1/8-inch slices
1 can (49-1/2 ounces) fat-free, low-sodium chicken broth
1 to 2 (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1-inch by 1/2-inch strips
2 ribs (stalks) celery, thinly sliced (including green tops)
1/2 cup quick-cooking pearled barley
1/4 cup chopped onion
1/4 cup minced fresh flat-leaf parsley
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon pepper, or to taste