1 teaspoon olive oil
1
cup chopped carrots
1
cup chopped onions
1/2
cup chopped celery
2
cloves garlic, chopped
1-1/2
lbs skinless bone-in chicken breast (makes 14 oz cooked)
7
cups reduced sodium chicken broth
1/4
cup chopped parsley
2
bay leaves
2/3
cup dry barley
fresh
ground black pepper, to taste
Heat
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
Servings: 6 Size: 1 1/2 cups Calories: 262
No comments:
Post a Comment
Thank you for visiting A Welcoming Heart. Your comments are always appreciated and I hope you feel welcome to share your heart with me.