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Chicken Barley Soup/Stew
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Description
Made up by my mother, kind of a throw-it-all-in type of recipe.
Ingredients
- 1 box (about 7 Oz. Box) Rice A Roni Long Grain And Wild Rice
- Additional Required Ingredients Specified By Rice Package (typically Butter Or Oil)
- 1 whole Small Or Medium Onion, Chopped Or Minced (You Decide How Fine You Like It)
- 1 whole Celery Stalk, Chopped
- 2 cans 14 Oz. Cans, Chicken Broth
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- ¼ cups Barley
- 1-½ cup Cooked Chicken, Shredded Or Chopped (However You Like It), In Bite Size Pieces
- 1 can (4 Oz. Size) Mushrooms (undrained) (optional If You Have A Fear Of Fungus Like I Do!)
Preparation
Start preparing the Rice-a-Roni as instructed on the box. As the rice is browning in the butter, throw in the onion and celery. Let it saute until they start to break down a bit.
Once the rice is browned and the veggies are softened, pour in the chicken broth, flavor packet from the Rice-a-Roni, cream of mushroom soup, barley, chicken, and mushrooms (with the liquid from the can). (I do NOT like mushrooms so I leave this ingredient out!) Stir to combine. Bring to a boil. Then cover and let simmer for about an hour.
This was originally intended as a “use up the leftovers” soup, but as it simmers, the rice and barley drink up the liquid and it gets quite thick. So, it’s more of a stew. If you prefer it to be thinner, add more water or chicken broth.
Serves 4 to 6 depending on how hungry you are. Freezes well.
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