Friday, January 4, 2008

Chicken Cheese Soup

4 chicken breasts
4 1/2 c. water
3/4 c. barley
1/2 c. finely chopped celery
3/4 c. finely chopped peeled carrots
1/2 c. finely chopped onion
4 cubes chicken bouillon
2 (10.5 oz each) cans cream of chicken soup
2 c. finely shredded cheese

Add chicken breasts to water. Simmer until tender.

Reserve water. Shred cooked chicken and return to water.

Add barley, celery, carrots, onion and bouillon to water. Simmer until vegetables are tender.

Add cream of chicken soup and simmer.

Add more water as needed.

Before serving, add cheese.

Serves 8. | Source:

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