Chicken Vegetable Soup

Better Homes and Gardens

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 2  lbs boneless skinless chicken breasts, cut into bite-size pieces
• 1  teaspoon poultry seasoning
• 2  tablespoons olive oil
• 1 1⁄2 cups  sliced fresh mushrooms
• 1  cup  chopped carrot
• 1⁄2 cup  chopped onion
• 1⁄2 cup  chopped red bell peppers or 1⁄2 cup green bell pepper
• 4  garlic cloves, minced
• 2  tablespoons  snipped fresh basil (or 2 t. dried crushed)
• 1  tablespoon  snipped fresh parsley (or 1 t. dried crushed)
• 1⁄4 teaspoon ground black pepper
• 1⁄8 teaspoon salt
• 6  cups water
• 2  tablespoons chicken bouillon granules
• 1  lb potato, cut into 1-inch pieces
• 1⁄2 cup quick-cooking barley

Directions

1. In a medium bowl, toss chicken breast pieces with poultry seasoning; set aside.
2. In a 5 to 6-quart Dutch oven, heat 1 tablespoon oil over medium heat.
3. Add mushrooms, carrots, onion, bell pepper, garlic, dried herbs (if using), black pepper and salt.
4. Cook for 10 minutes, stirring occasionally.
5. Remove vegetables from Dutch oven; set aside.
6. Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat.
7. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally.
8. Return vegetables to Dutch oven.
9. Stir in the water and bouillon granules.
10. Bring to boiling; stir in potatoes and barley.
11. Return to boiling; reduce heat.
12. Cover and simmer about 15 minutes or until potatoes are tender.
13. Stir in fresh basil and parsley, if using; taste and adjust seasoning.