Creamy Chicken Barley Soup
 
Prep time
Cook time
Total time
 
Ingredients
  • 5 cups PERDUE® Signature Chicken Stock
  • 1 pound chicken breast cut into 1-inch pieces (I used Perdue chicken)
  • 1 cup quick cook barley
  • ½ cup chopped celery
  • ¼ cup chopped onion
  • 1 cup sliced mushrooms (I used Portobello)
  • 2 cloves minced garlic
  • 2 Tablespoons butter
  • 1 cup 2 percent milk
  • salt and pepper
Instructions
  1. Sauté your chicken, celery, onion, garlic and mushrooms in butter. Salt and pepper to taste.
  2. While chicken and veggies cook, Bring 2 cups of stock to a boil. Gently stir barley into boiling stock. Cook according to package directions, about 10 minutes.
  3. Add 3 cups stock, cooked barley and sautéed ingredients to a large saucepan.
  4. Slowly stir in milk.
  5. Heat thoroughly and serve.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/creamy-chicken-barley-soup-weekdaysupper/