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.