Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Chopped onion 1/2 c Medium QUAKER Barley*
1 c Sliced carrots 1 ts Thyme, crushed
1 c Sliced celery 1 ts Salt (optional)
1 tb Vegetable oil 1/8 ts Black pepper
5 c Water 1 c Chopped cooked chicken
1 cn Reduced sodium chicken broth -- (about 1/2 pound)
-- (14-1/2 oz size)

In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery
in oil until onion is tender. Add remaining ingredients except
chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40
minutes, stirring occasionally. Add cooked chicken; continue cooking
5 to 10 minutes or until chicken is heated through and barley is
tender. Add additional water or chicken broth if soup becomes too
thick upon standing.

Eight 1-cup servings.

*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes,
stirring occasionally. Add chicken; continue simmering 5 to 10
minutes or until chicken is heated through and barley is tender.

Nutrition Information: 1 cup * Calories 130 * Protein 11g *
Carbohydrate 13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g *
Sodium 190mg * Percent of Calories from Fat: 29%

Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2

Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
Submitted By KAREN MINTZIAS On 03-05-95

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