a large pot over medium heat; cook onion and celery until just tender, 5
minutes. Pour in chicken and water and stir in chicken, carrots, basil,
oregano, salt and pepper. Cover and heat to boiling for 20 minutes. Add the
noodles and simmer at a reduced heat for 15 minutes before serving.
We finally got a few things finished up in our son's old bedroom. We spent about $25 to redo the bedroom. That doesn't include the ceiling fan that we bought 6 yrs. ago but hadn't installed until now. We have things left to do but are happy that the bedrooms back together. We're using it as a temporary guest bedroom but it's going to be my husband's hobby room.
We installed the $3 hooks behind the door. We put down the brown rug that our son didn't want.
We replaced the switch plates and outlet covers for $1.00.
We hung the $5 mirror on the wall that I had bought at a thrift store in the Summer. We hung the $15 curtains that I bought at Walmart a couple months ago.
We removed all the paint project supplies. My husband hung the $15 ceiling fan that we had bought about 6 yrs. ago.
My husband's stuff moved from the basement to the closet. We installed a hook inside the closet door.
lbs skinless bone-in chicken breast (makes 14 oz cooked)
cups reduced sodium chicken broth
cup chopped parsley
cup dry barley
ground black pepper, to taste
a large heavy pot on medium heat. Add the oil, carrots, onion, celery and
garlic to the pot and stir. Add chicken, broth, parsley, and bay leaves and
bring to a boil. When boiling, reduce heat to low and cover. Simmer covered
over low heat until the chicken and vegetables are tender, about 30 minutes.
Remove the chicken, shred or cut the meat, discard the bones and return the
chicken to the pot along with the barley, adjust the salt if needed and add
fresh ground pepper. Simmer an additional 40 minutes, until the barley is
cooked. Discard the bay leaves and serve. Makes about 9 cups.
Servings: 6 Size: 1 1/2 cups Calories: 262
a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce
heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving
3/4 cup liquid.
another large saucepan, sauté onion in butter until tender. Whisk in flour
until blended. Add the milk and cheese. Cook over medium-low heat until
thickened and cheese is melted, stirring frequently. Stir in broccoli and
reserved cooking liquid. Yield: 4 servings.