Easy Chicken Soup

By cricket31

Soup

Ingredients

• 1 Tbsp. olive oil or butter
• 1 Cup each chopped onion, carrot, and Parsnip
• 1/2 cup thinly sliced celery
• 1 Tbsp. all-purpose flour or whole wheat flour
• 4-5 cups low sodium chicken broth
• 1/4 tsp. fresh ground 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

Details

Servings 6

Preparation

Step 1

Heat oil or butter in a large Dutch oven over medium high heat. Add onion, carrot, parsnip and celery: saute 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 barely is tender). Add chicken and noodles. Bring to a boil and cook 8-10 minutes or until cicken is thoroughly cookedand noodles are tender. Stir in parsley. Adjust seasoning, if needed. Refrigerate any leftovers.