Chicken Vegetable Soup
Easy to make and much better than store-bought. A tasty way to use vegetables.
Ingredients
- 1 chicken breast
- 1 garlic clove, chopped
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced (llike a coin)
- 1 celery stalk, diced
- 2 tsp chicken bullion
- 1 can green beans (about 1 cup)
- 1/4 cup pearled barley
- 5 cups water
Directions
Toss everything into a soup pot.
Bring to boil then simmer, covered, for an hour.
Take out chicken breast and chop it into little pieces then return to
pot. Simmer another 1/2 hour.
Serve. Put in refrigerator and skim fat off top when cool. Soup tastes
better the next day.
Doug's Notes
If you use instant barley, put it in the last 15 minutes of cooking.
