Chicken Barley Soup

Recipe provided courtesy of the National Chicken Council.

Recipe Ingredients:

2 cups cut up cooked roast chicken
1/2 cup diced onion
1/2 cup diced celery
2 (14.5-ounce) cans chicken broth
1 cup water
3/4 cup quick cooking barley
2 chicken bouillon cubes
1 (9 or 10-ounce) box frozen mixed vegetables
Chopped fresh flat-leaf parsley (optional)

Cooking Directions:

1. In Dutch oven or large pot, mix together cooked chicken, onion, celery, broth, water, barley and bouillon cubes.
2. Bring to a boil; reduce heat and cook for 10 minutes, stirring occasionally.
3. Add vegetables and cook an additional 10 minutes.
4. Garnish with fresh flat-leaf parsley, if desired.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.