Our users rave about this easy chicken soup. It freezes well, so make a large batch and portion it out for easy lunches.
Southern Living OCTOBER 2006
1. Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 cups water, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
2. Add chicken and barley; cook 8 to 10 minutes or until barley is tender.
Go to Full Version of