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Heather Moore
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Stone Soup for two

Great recipe to use up leftover chicken and it is chock-full of veggies too!

1 can (14-1/2 oz) chicken broth
1 medium red potato, cut into eighths
1/4 yellow summer squash, chopped
1/2 medium carrot, chopped
1/4 medium onion, chopped
1/2 celery rib, chopped
1/4 tsp dried thyme
1/4 tsp pepper
1 cup cubed cooked chicken
1/4 cup frozen cut green beans
3 tbsp quick-cooking barley
1/4 can diced tomatoes
1 cup salad croutons
1/4 cup shredded Parmesan cheese

In a Dutch oven, combine the first eight ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.

Stir in the chicken, beans and barley.  Bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender.  Add tomatoes; heat through.  Serve with croutons and cheese.

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Topics : Hospitality_Recreation
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06/04/2012 9:21AM
Stone Soup for two
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