Friday, August 3, 2007

Chicken Vegetable Soup

Prep: 15 minutes
Cook: 40 minutes
Yield: 12 servings

4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese

In a Dutch oven or soup kettle, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender.

Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and Parmesan cheese.

Tips and Tricks
I use canned green beans, and add them a few minutes before the soup is finished so they don't get mushy. I used whatever potatoes I had on hand, and I omitted the celery. This soup is easy to customize to your family's tastes, simply omit any vegetables they don't like. This recipe also works well in a crockpot, and I have added pasta or rice in place of the barley as well. This soup also freezes well.
Make It Healthier
Use low-sodium broth and low-sodium canned tomatoes. Omit the croutons.
How Kids Can Help
Pour ingredients into pot. Older kids can open cans.

Nutrition Facts
1 serving (1 1/8 cups) equals 259 calories, 8 g fat (3 g saturated fat), 47 mg cholesterol, 523 mg sodium, 26 g carbohydrate, 5 g fiber, 20 g protein

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