Mom's Chicken Soup
 
 
THM:E, low fat, sugar free, egg/dairy/nut free
Author:
Serves: 12-14
Ingredients
  • 9 c. low-fat chicken broth*
  • 2 c. chopped carrots
  • 2 c. chopped celery
  • 1 large onion, finely chopped
  • -
  • 4-6 c. cooked, diced chicken breast**
  • 4 c. cooked barley***
  • 1 T. each cilantro, parsley flakes
  • ½ tsp. each basil, dill weed
  • 2 garlic cloves, minced
  • Additional chicken bouillon, to taste****
  • Salt, to taste
Instructions
  1. Add the broth and vegetables to a large soup kettle and cook until tender.
  2. Add the rest of the ingredients and simmer over low heat until everything is heated through. If possible, simmer for an hour or two to let the flavors meld. Taste and add some chicken bouillon for a stronger flavor if desired, then taste and add as much salt as needed (don't skimp on this).
Notes
*You can use chicken broth left from cooking chicken or just make your own with chicken bouillon and water.
**If using the lesser amount of chicken, you may wish to increase the amount of vegetables.
***1 c. uncooked barley yields approx. 4 c. cooked.
****If you can't find an allergy-friendly bouillon, use nutritional yeast instead.
Recipe by Briana Thomas at https://www.briana-thomas.com/moms-chicken-soup/