Chicken Vegetable Soup

By Cathysr

From Better Homes & Garden Soup Recipe Book

Ingredients

• 2 Pounds Boneless chicken breast cut into bit sized pieces
• 1 teaspoon Poultry Seasoning
• 2 tablespoons olive oil
• 1.5 cups fresh mushrooms
• 1 cup chopped corrots
• 1/2 cup onions
• 1/2 cup red pepper
• 4 garlic cloved minced
• 2 teaspoons dired basil OR 2 tablespoons fresh
• 1 teaspoon dried parsley OR 1 tablespoon fresh
• salt & pepper to taste
• 6 Cups Water
• 2 tablespoons chicken granules
• 1 pound potatoes cut into pieces
• 1/2 cup quick cooking barley

Preparation

Step 1

Toss chicken breast with poultry seasoning and set aside

Heat 1 teasppon of oil in Dutch oven. Add mushrooms, carrots, onions and red pepper, garlic, basil & parsley and salt and pepper. Cook 10 minutes. Remove vegetables from dutch oven and set aside.

Add remaining oil to dutch oven. Over med. heat cook chicken for 5 minutes. Return vegetables to dutch oven. Stir in Water and bullion. Bring to boil. Stir in potatoes and barley. Return to boil, then ruduce heat. Cover an simmer 15 minutes or until potaotes are tender.