Chicken Barley Soup

Portion Size: 2 cups (3 oz. meat, 1 starch, vegetable, plus broth)

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ Pounds Boneless skinless chicken, diced
½ teaspoon salt
¼ teaspoon pepper
2 Tablespoons olive oil
2 Tablespoons flour
1 cup celery, diced	Washed, trimmed and diced
1 large onion, diced	Washed, peeled and diced
2 cups carrots,	Washed, peeled and sliced
1 cup potatoes	Washed, peeled and diced
1 cup peas, frozen
1 cup medium pearl barley
1 tablespoon basil
1/4 cup parsley flakes
1 teaspoon garlic powder
1 teaspoon cumin
1 16-ounce can reduced salt diced tomatoes
8 cups low sodium chicken broth

For gluten free (GF): use GF flour, GF broth and substitute brown rice for barley. Always check each ingredients to be sure it is gluten free.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season chicken with salt and pepper. In a large stock pot, brown chicken in oil.
2	Sprinkle with flour.
3	Add onion, carrots, potatoes, barley, basil, parsley, garlic powder, cumin, stewed tomatoes and broth
4	Heat on medium high to boil, stirring occasionally.
5	Reduce heat and simmer until meat is tender about 1 hour. Add peas just before serving simmer 5 minutes.	Check temperature. Minimum 165-degree F.

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