Recipe Name Chicken Vegetable Soup Submitted by Guest Recipe Description Fat free chicken broth 1 lb skinless chicken breasts 1 large onion 1 28 oz can diced tomato 6 ribs celery 3 carrots 1 cup rice 1/3 cup barley 1 15 oz can black beans 1 cup corn Quantity 10 Quantity Unit soup pot--4 quarts Prep Time (minutes) 30 Cook Time (minutes) 90 Ready In (minutes) 120

Ingredients Amount Measure Ingredient 1/4 serving Chicken Breast Boneless-skinless 1 1/2 cups chicken broth, fat free, low sodium, 14 oz can 1/2 stalk, medium (7-1/2" - 8" long) celery, chopped 1/2 carrot (7-1/2") large carrot peeled and cut in 1/4 inch coins 1/4 slice, large (1/4" thick) chopped onion 1/4 cup pearl barley 1/4 cup brown rice (cooked) 1 1/8 ounce diced tomatoes (28 oz can) 1/8 cup black beans, canned, Bush's, drained 1/8 cup corn, frozen - thawed Steps Sequence Step 1 saute chicken breasts and onion chop chicken breasts into 1 inch pieces add to large soup pot add all other ingredients and bring to boil reduce to simmer for 1 hour 2 Combine all ingredients in a large soup pot and bring to a boil 3 Reduce to simmer for 1 hour