Chicken Veggie Soup

• Meat

  • 3 4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes, boneless skinless

• Produce

  • 1 cup Baby portobello mushrooms
  • 2 Carrots cut into 1/4-inch slices, medium
  • 5 Garlic cloves
  • 1/2 cup Green pepper
  • 1 Sweet onion, large
  • 1 can Tomatoes

• Canned Goods

  • 1 can Chicken broth

• Pasta & Grains

  • 1/2 cup Pearl barley, medium

• Baking & Spices

  • 1 3/4 tsp Italian seasoning
  • 1 1/2 tsp Pepper
  • 1/2 cup Red pepper, sweet
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter

Found on tasteofhome.com

Description

Ingredients

• 1 large sweet onion, chopped
• 1 cup sliced baby portobello mushrooms
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 5 garlic cloves, minced
• 3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
• 1 can (49-1/2 ounces) chicken broth
• 1 can (28 ounces) crushed tomatoes, undrained
• 2 medium carrots, cut into 1/4-inch slices
• 1/2 cup medium pearl barley
• 1-3/4 teaspoons Italian seasoning
• 1-1/2 teaspoons pepper
• 1/2 teaspoon salt

Directions

• Directions In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 7 servings (2-3/4 quarts). Originally published as Vegetable Chicken Soup in Simple & Delicious August/September 2010, p18 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition