Move over, chicken noodle soup! This hearty soup has all the comfort of our old favorite with a fiber boost from the barley. A great option for any meal after treatment. Thinking about foods you can make for your favorite leukemia or lymphoma patient? This soup freezes well and would be a wonderful gesture!
2 ½ pounds skinless, boneless chicken breasts, cut into 1- inch pieces
- 1 cup chopped celery
- 1 ½ cups chopped onion
- 2 cups thinly sliced carrots
- 1 bay leaf
- 12 cups water
- ½ cup pearl barley
- Salt and pepper to taste
- ½ teaspoon dried basil leaves
- 3 chicken bouillon cubes
- 1 (16 ounce) package bow tie pasta
Place the chicken, celery, onion, carrots, bay leaf, and 12 cups water in a large pot. Bring to a boil and add the barley. Reduce the heat, cover and cook until the chicken and barley are done, about 30 minutes.
Season with salt and pepper, and add the basil and bouillon cubes. Meanwhile, cook the pasta according to the package directions, omitting oil and salt. Drain and set aside. Remove the bay leaf and add the pasta.
Recipe © Holly Clegg from her book Eating Well Through Cancer: Easy Recipes and Recommendations During and After Treatment