Chicken Veggie Soup Recipe | Taste of Home
"This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal. —Amy Cheatham, Sandusky, Ohio..."
INGREDIENTS
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1 large sweet onion, chopped
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1 cup sliced baby portobello mushrooms
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1/2 cup chopped green pepper
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1/2 cup chopped sweet red pepper
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1 tablespoon butter
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1 tablespoon olive oil
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5 garlic cloves, minced
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3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
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1 can (49-1/2 ounces) chicken broth
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1 can (28 ounces) crushed tomatoes, undrained
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2 medium carrots, cut into 1/4-inch slices
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1/2 cup medium pearl barley
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1-3/4 teaspoons Italian seasoning
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1-1/2 teaspoons pepper
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1/2 teaspoon salt
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