- 8 cups chicken broth, low sodium
- 1 rotisserie chicken, cooked, skin removed, deboned and chopped
- 2 cups frozen/canned vegetables
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 cup barley
- 1 tsp salt and pepper for taste
Bring broth to a boil and stir in all ingredients.
Reduce to medium heat and cook for at least 20 minutes or until barley is at desired consistency and vegetables are tender.
Can make in crock pot and simmer all day for added flavor, adding sage, bay leaves, etc.
Can also be made with beef stock for a different flavor. Or add lentils for added protein.
Makes 4-6 servings.