Chicken Noodle Soup

Recipe Courtesy of St. Charles Hospital

Ingredients

• 2 cups onions, diced 1/2-inch
• 2 cups carrots, diced 1/2-inch
• 2 cups celery, diced 1/2-inch
• 1 tablespoon garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons olive oil
• ½ gallon chicken broth
• 2 cups chicken meat, diced 1/2-inch — use leftover chicken from roasting
• 8 ounces barley, cooked

Directions

• Cook barley till tender, then cool, rinse and set aside.
• Heat a soup pot and add olive oil, carrots, celery, onion and cook over medium flame until tender, do not brown.
• Add garlic, thyme and parsley, cook for 2 minutes more over medium flame.
• Add chicken broth and gently bring to a simmer.
• Simmer for 15 minutes, add cooked chicken and cooked barley, remove from heat and serve immediately.

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