Oh chicken soup… they call it food for the soul, and it certainly hits the spot when I’m under the weather. I also just love making this chicken soup (and other soups) during the winter to get some extra bone broth into my diet.
Ingredients
8 cups reduced-sodium chicken broth
1/2 cup regular barley
4 skinless, boneless chicken breast halves,
(1 to 1-1/4 lbs total), cut into 3/4-inch cubes
3 celery ribs, sliced
3 medium size carrots, sliced
1/2 cup chopped onions
2 tbsp dried parsley
1 tsp dried sage or rosemary, crushed
1/4 tsp ground black pepper
1 cup chopped bell peppers
USE THE NEXT PAGE LINK BELOW ( > ) FOR DIRECTIONS TO MAKE IT.
