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Barley-Vegetable Chicken Soup

Ingredients

• 8 cups reduced-sodium chicken broth
• 1/2 cup regular barley
• 4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total), cut into 3/4-inch cubes
• 1 1/2 cups sliced celery
• 1 1/2 cups sliced carrot
• 1/2 cup chopped onion
• 1/4 cup snipped parsley or 2 tablespoons dried parsley flakes
• 1 tablespoon snipped sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
• 1/4 teaspoon ground black pepper
• 1 cup chopped green, yellow, and/or red sweet pepper

Directions

1. In a Dutch oven bring broth to boiling.
2. Add barley.
3. Return to boiling, reduce heat and simmer, covered, for 30 minutes.
4. Add all remaining ingredients except sweet pepper.
5. Return to boiling, reduce heat and simmer, covered, for 10 minutes.
6. Add sweet pepper and simmer, covered, 5 minutes.

Attribution