Amy’s Chicken Barley Soup

Well, It is extremely cold here, and they are predicting snow for Monday, Tuesday, and Wednesday. It’s time to warm up with a bowl of soup and watch the Packers! GO PACKERS! (Actually, there will probably be fried cheese sticks and onion rings involved as well 🙂 Can’t watch a Packers game without the proper sustenance, right?)

Amy’s Chicken Barley Soup

*3 cups cooked shredded chicken *2 Tbsp olive oil *two large onions, diced *4 cloves garlic, diced *4 stalks celery, with leaves, diced *1/2 pound baby carrots, sliced *1 lb frozen peas *1/2 lb frozen corn *1 cup medium pearl barley *1/2 tsp thyme leaves, crushed between fingers (You can add more thyme if you want, but my husband doesn’t love it.) *three dried bay leaves *ten cups water *one tub Knorr homestyle chicken stock (or you can substitute chicken stock or broth for the water) *salt and fresh ground black pepper to taste

Heat olive oil in bottom of heavy dutch oven. Saute onion, garlic, celery, and carrots until slightly softened. Add water or broth, the tub of stock, the peas, the carrots, the corn, the barley, the thyme leaves, and the bay leaves. Stir, then bring to boiling. Lower heat, cover, and simmer and hour to two hours, until the vegetables and barley are soft. Add salt and pepper to taste. Serve with toast or biscuits.

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