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  • 1 Cup(s) chopped onion
  • 1 Cup(s) sliced carrots
  • 1 Cup(s) sliced celery
  • 1 Tablespoon(s) vegetable oil
  • 1/2 Cup(s) Medium Quaker® Barley
  • 1 Teaspoon(s) thyme, crushed
  • 1 Teaspoon(s) salt (optional)
  • 1/8 Teaspoon(s) Black pepper
  • 1 Cup(s) chopped cooked chicken (about 1/2 pound)
  • 2 1/2 Cup(s) Water

Cooking Instructions

In 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if soup becomes too thick upon standing. EIGHT 1-CUP SERVINGS
To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 4 cups. Cook onion, carrots and celery as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.


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