Winter means warm soups, and what better soup than Chicken Tomato Barley Soup. It’s a great Clean Eating recipe you will love to make for your family.
Chicken Tomato Barley Soup
Print recipe
| By author | Dish Ditty Recipes |
Ingredients
- 2 tablespoons Vegetable Oil
- 1 1/2 cup Onions (diced)
- 1 cup Carrots (cut up)
- 3 Chicken Breasts (deboned and cut up)
- 1 tablespoon Celery Salt
- 1/2 cup Extra Dry Vermouth
- 1 can Italian Style Stewed Tomatoes (use scissors in can to cut up)
- 5 cans Water
- 2 tablespoons Better than Bouillon Chicken
- 1 tablespoon Dry Parsley (or 2 Tbl Fresh Parsley)
- 3 Bay Leaves
- 1/2 bag Pearl Barley (about 1 cup, rinsed)
Directions
| Step 1 | |
| In large stock pot, add oil, onions and carrots. Cook until onions start to soften. | |
| Step 2 | |
| Add cut up chicken and sprinkle on celery salt. Cook until chicken is half cooked and lightly browned. | |
| Step 3 | |
| Add the vermouth and continue cooking for 2-3 minutes. | |
| Step 4 | |
| Add the stewed tomatoes and, using the can from the tomatoes, add the water. Then add the better than bouillon, parsley and bay leaf. Bring to a boil. | |
| Step 5 | |
| Add the rinsed barley and bring back to a boil. Reduce heat to a simmer and simmer covered for 45 minutes. | |
| Step 6 | |
| Remove from heat and let rest off the heat for 10 minutes before serving. | |
