This recipe is liked by 0 person(s). |
Chicken Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
1 tbsp | olive oil |
butter, alternative | |
1 cup | chopped onion |
1 cup | carrot |
1 cup | parsnip |
1/2 cup | thinly sliced celery |
1 tbsp | all purpose flour |
whole wheat flour, alternative | |
4-5 cups | low sodium chicken broth |
1/4 tsp | salt |
1/4 tsp | fresh ground black pepper |
3 tbsp | pearled barley, (optional) |
1 1/2 cups | cubed, skinned, boned chicken breast halves |
1/2 cup | whole wheat noodles |
1/4 cup | chopped fresh parsley |
Heat oil or butter in a large Dutch oven over medium high heat. Add onion , carrot, parsnip and celery; sauté 3 minutes. Stir in flour. Gradually add broth, salt and pepper while stirring with a whisk; bring to a boil. Cover, reduce heat and simmer 5 minutes. If using barley, add to soup. Bring to a boil and then simmer for 15-20 minutes ( until barley is tender) add chicken and noodles. Bring to a boil and cook 8-10 minutes or until chicken is thoroughly cooked and noodles are tender. Stir in parsley. Adjust seasoning, if needed. Refrigerate any leftovers.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.