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chicken veggie soup

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Chicken Veggie Soup

This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal.

Ingredient

    • 1 large sweet onion, chopped
    • 1 cup sliced baby portobello mushrooms
    • 1/2 cup chopped green pepper
    • 1/2 cup chopped sweet red pepper
    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 5 garlic cloves, minced
    • 3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
    • 1 can (49-1/2 ounces) chicken broth
    • 1 can (28 ounces) crushed tomatoes, undrained
    • 2 medium carrots, cut into 1/4-inch slices
    • 1/2 cup medium pearl barley
    • 1-3/4 teaspoons Italian seasoning
    • 1-1/2 teaspoons pepper
    • 1/2 teaspoon salt

Instructions

    1. In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
    2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours.
      Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.