chicken vegetable soup


2   pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1   teaspoon poultry seasoning
2   tablespoons olive oil
1 1/2  cups chopped fresh mushrooms
1   cup chopped carrot
1/2  cup chopped onion
1/2  cup chopped green sweet pepper
4   cloves garlic, minced
2   tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1   tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed
1/4  teaspoon ground black pepper
1/8  teaspoon salt
6   cups water
2   tablespoons chicken bouillon granules
1   pound potatoes, cut into 1-inch pieces (about 2-3/4 cups)
1/2  cup quick-cooking barley


1. In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
2. In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
3. Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using). Makes 8 (1-1/2-cup) servings.

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