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How to Make Flan
Peruvian Arroz con Pollo
Chicken and Barley Soup
chicken and barley soup
carton (32 oz) Progresso™ chicken broth
can (14.5 oz) diced tomatoes, undrained
medium carrots, sliced (1 cup)
medium stalks celery, sliced (1 cup)
cup sliced fresh mushrooms (about 3 oz)
cup uncooked quick-cooking barley
teaspoon dried minced onion
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
In 3-quart saucepan, mix all ingredients except chicken. Heat to boiling over medium-high heat. Reduce heat to medium. Cover; simmer 15 to 20 minutes or until barley is tender.
Add chicken. Cover; cook about 3 minutes or until chicken is hot.
Add 1/2 teaspoon dried thyme leaves to the soup for a savory flavor.
Be sure to use quick-cooking barley because the regular type needs to cook longer than this recipe allows.
Calories from Fat
% Daily Value
% Daily Value*:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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