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Chicken Soup with a
Kick
2 cups chopped, cooked chicken breasts
7 cups water
1 16 oz. jar mild, medium or hot salsa
1 medium onion, chopped
2 chicken bouillon cubes
1 cup chopped carrots
1/2 cup chopped green bell pepper
1 cup chopped celery
chopped parsley to taste
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried basil
1/2 teaspoon Worcestershire sauce
2/3 cup dried barley, cooked
In a large stockpot, combine chicken, water, salsa, onion and bouillon cubes. Bring to a
boil, reduce heat and simmer 1-1/2 hours, stirring occasionally.
Add remaining ingredients except barley and cook until vegetables are tender. Stir in
cooked barley before serving.
Serves 6
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