Cafe latte Harvest Chicken Soup

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12 c. chicken stock
1 lb. boneess, skinless chicken breast
1/3 c. barley
1 c. diced yellow onion
1 c. sliced carrots
1 c. rutabaga, peeled and cut into 1-inch cubes
1/2 c. frozen corn kernels
1/2 t. minced garlic
2 c. cooked buttercup squash
1/4 c chopped fresh watercress
salt and pepper to taste
1. Put the chicken stock in a large pan. Add the chicken , barley, onions, carrots, rutabaga, corn, and garlic. Cook until barley is tender, about 35 to 40 minutes. Remove chicken; cut into julienne strips.
2. Add cut-up chicken, squash and watercress. Simmer for an additional 5 to 10 minutes. Salt and pepper to taste. Makes 12 cups.
Dish   Soup

Sally Butwin

Member since Dec 2007

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