I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.
Creamy Chicken Barley Soup made from rich stock, wholesome barley, fresh chicken and vegetables, doesn’t need to take hours to prepare. PERDUE® Signature Chicken Stock has robust chicken flavor that makes soup a breeze!
I was so excited when I first found out that Perdue was rolling out a refrigerated stock. Stock to me has all the good stuff already in there. Chicken broth with vegetables and seasonings marry to create that flavorful taste I love. A must have as base of my soups and casseroles.
Another important issue to me when choosing ready-made stock or broth is the source. PERDUE® chickens are always fed a 100% vegetarian diet, including locally sourced corn and soybeans, and marigolds. They never use added hormones or steroids.
I love their motto supporting this philosophy: Because we believe that if you wouldn’t feed it to your family, we shouldn’t give it to our chickens.
The USDA certifies the chickens from PERDUE® are fed a 100% vegetarian diet, with no animal by-products, and cared for in a clean, safe environment.
You can make this delicious Creamy Chicken Barley Soup in less than 30 minutes!
Start with the freshest ingredients.
Sauté your chicken, celery, onion, garlic and mushrooms in butter.
While chicken and veggies cook, Bring 2 cups of stock to a boil. Gently stir barley into boiling stock.
Add sautéed ingredients. Look at that rich broth!
Slowly stir in milk.
Serve.
Creamy Chicken Barley Soup
- 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
- 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.
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You can find PERDUE® Signature Chicken Stock in the refrigerated section, right next to fresh-tasting PERDUE® Chicken.
This handy window on the side of the carton lets you know just how much stock you have on hand. Look at that gorgeous deep golden color!
Learn more about PERDUE® Signature Chicken Stock here: http://www.perduechickenstock.com/.
Join the Perdue Crew to get some pretty sweet rewards. http://www.perduecrew.com/
We are sharing Weekday Supper recipes created with PERDUE® Signature Chicken Stock all month long on Pinterest! See all the great ideas here: http://www.pinterest.com/thesundaysupper/weekdaysupper-recipes-made-with-perdue-chicken/
Learn more about PERDUE® including The PERDUE® Way, Where to Buy, Recipes and Tips from the Kitchen at http://www.perdue.com/.
Connect with PERDUE® on your favorite social media page!
Facebook: https://www.facebook.com/PerdueChicken
Pinterest: http://www.pinterest.com/perduechicken
Twitter: https://twitter.com/PerdueChicken
Enjoy all the great PERDUE® Signature Chicken Stock inspired Weekday Supper recipes from the Sunday Supper Group!
Monday – Creamy Chicken Barley Soup by Cindy’s Recipes and Writings
Tuesday – Skillet Chicken & Ravioli by MealDiva
Wednesday – Easy Chicken with Stuffed Dumplings by Feed Me, Seymour
Thursday – Moroccan-Style Chicken and Couscous by kimchi MOM
Friday – Chicken with Rosemary Sauce by The Life and Loves of Grumpy’s Honeybunch
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