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fresh herb chicken and barley soup recipe

Written on Monday, August 22, 2016 | 8:16:00 AM



makes: 6 servings (11⁄3 cups each)

prep: 20 minutes         cook: 25 minutes

Ingredients : 
- 2 cups sliced fresh shiitake mushrooms
- 2 teaspoons olive oil
- 6 cups reduced-sodium chicken broth
- ¾ cup chopped red sweet pepper
- ½ cup quick-cooking barley
- 2 cups chopped cooked chicken or turkey
- 2 cups chopped asparagus
- 3 tablespoons snipped fresh chives
- 2 tablespoons snipped fresh marjoram or oregano or 2 teaspoons dried leaf marjoram or oregano, crushed
- ½ teaspoon black pepper

Preparation Method :
1) In a 4- to 5-quart Dutch oven cook mushrooms in hot oil over medium-high heat for 4 minutes or until mushrooms are tender. Stir in broth, sweet pepper, and barley. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until barley is tender. Stir in chicken, asparagus, chives, marjoram, and black pepper. Heat through. To serve, ladle soup into bowls.

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