So a couple of you have asked me to post the recipe for my Chicken Veggie Barley Noodle Soup that I talked about in Saturday's post. Here's a close-up of my bowl of soup from Saturday.
CHICKEN VEGGIE BARLEY NOODLE SOUP
Ingredients:
2 cups roasted chicken breast (chopped)
2 cups canned diced tomatoes
1 cup uncooked barley
2 cups carrots, diced
2 cups celery, diced
1 medium raw onion, diced
2 cups rutabegas, diced
2 cups zucchini, diced
2 oz. No Yolk fine egg noodles
1 tbsp tomato paste
1 tbsp. italian seasoning
16 cups chicken broth (I use homemade, but canned would be just as good)
***I did not use, but I think green beans would be great in this as well
Anyway, throw everything in a pot except the noodles and the zucchini, bring to a boil, then turn down to a simmer and cover. Cook until veggies start to get tender, then add in zucchini and continue cooking until veggies are cooked through and barley is tender. This is where you'll have to use your judgment, because as I said, I used my pressure cooker. Once that's done, throw in your egg noodles and continue to summer until noodles are done.
I put this into the recipe builder, and mine came out to 2 points per cup, and it made a total of about 23 cups. I know, that's A LOT OF SOUP, but we ate almost every bit of it last week. I'm going to be making another batch up this week too, but maybe just go with more barley and skip the noodles.
If you try this recipe, please, I'd love to hear back from you whether you liked it or if you changed it up a bit, what you added to your soup.
