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
Sauté your chicken, celery, onion, garlic and mushrooms in butter. Salt and pepper to taste.
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.
Add 3 cups stock, cooked barley and sautéed ingredients to a large saucepan.
Slowly stir in milk.
Heat thoroughly and serve.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/creamy-chicken-barley-soup-weekdaysupper/