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Chicken Vegetable Soup

Easy to make and much better than store-bought. A tasty way to use vegetables.



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.

Doug's Notes

If you use instant barley, put it in the last 15 minutes of cooking.

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