CHICKEN & BARLEY SOUP
1 Tbs. olive oil
1 28-ounce can of diced tomatoes with juices
1 yellow onion, chopped carrots, sliced
1 delicata squash, quartered, seeded and cubed
2 celery stalks, sliced
garlic cloves, minced
½ cup barley
½ cup white wine
1 lb. chicken breasts, diced
4 cups chicken stock
Salt & pepper to taste
Heat olive oil over medium heat in soup pot. Add onions, carrots and celery. Cook until softened, about 10 minutes. Add garlic, cook 2 minutes. Add wine, cook 5 minutes. Add chicken stock, tomatoes with juices, squash and barley. Bring to a boil, reduce heat and simmer 30 minutes. Add chicken and cook 5 minutes or until chicken and barley are done. Season with salt and pepper as needed.
Make 6 servings. |
