Last night, the oldest son woke with a slight fever. He has been run down all day, literally just resting on the couch and getting the one pleasure of not feeling good - watching television all day long. Big Guy doesn't feel the greatest either, combination of burning the candle at both ends and probably a few germs. I had said earlier in the day I was not going to cook a meal - our fridge is loaded with leftovers. BUT after looking through some of my favorite blogs, I stumbled upon a recipe for
Hearty Chicken Barley Soup from Fitfoodista and thought - here is a great way to use leftover turkey and help feed my sick boys! Chicken broth, carrots, barley - what a great combination!
Recipe from fitfoodista.com - go check out her blog!
Chicken Barley Soup
Ingredients
- 1 recipe chicken stock
- 1 pound skinless, boneless chicken breast, cut into 1/2 inch pieces
- 3 large carrots, peeled and sliced into 1/4 inch slices
- 2 large ribs celery sliced into 1/4 inch slices
- 3 large button mushrooms, finely diced
- 2 cups quick cooking barley
- Salt, pepper, and dried thyme to taste
Instructions
- Place chicken pieces into warm broth and bring to a simmer.
- Add carrots, celery, and mushrooms. Simmer for ten minutes.
- Add barley. Stir and simmer for fifteen more minutes.
- Correct seasoning if necessary with salt, pepper, and dried thyme.
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