I thought I would begin my 2012 posts with a healthy recipe for you to enjoy this winter. We love barley at our house, but until the other day I only had one way of cooking it {Beef and Barley Stew}. Now, I've added another barley soup to my recipe index, and it was a hit! This recipe comes from my sister's mother-in-law, and it did not disappoint. It comes together quickly and if you serve it with some Cheddar Bay Biscuits, you'll have a fantastic meal!
Chicken and Barley Soup
1 1/2 cups chicken broth {or a 14.5 oz can of broth}
3 cups water
14.5 oz can diced tomatoes, with juice
1 jar of salsa
1 cup barley
3 cups cooked chicken
small bag of frozen corn kernels, optional
14.5 oz can of black beans, optional
In a large pot, heat broth, water, tomatoes, salsa and barley to boiling. Cover and simmer for about 20 minutes. When the barley is almost tender, add chicken, frozen corn and beans {if desired}. Cook for 10 minutes more, until barley is completely tender. Serve warm. {I ate one bowl garnished with sour cream and it tasted yummy like that}.
