Chicken Vegetable Soup
Easy to make and much better than store-bought. A tasty way to use vegetables.
- 1 chicken breast
- 1 garlic clove, chopped
- 1 yellow onion, chopped
- 2 carrots, peeled and sliced (llike a coin)
- 1 celery stalk, diced
- 2 tsp chicken bullion
- 1 can green beans (about 1 cup)
- 1/4 cup pearled barley
- 5 cups water
Toss everything into a soup pot.
Bring to boil then simmer, covered, for an hour.
Take out chicken breast and chop it into little pieces then return to pot. Simmer another 1/2 hour.
Serve. Put in refrigerator and skim fat off top when cool. Soup tastes better the next day.
If you use instant barley, put it in the last 15 minutes of cooking.