I didn't purposely work to have so many "C" words incorporated into this recipe, but fortunately it did work out that way. This is a wonderfully tasty and comforting soup, and it makes the perfect addition to your young scholars lunchbox, especially on a cool Fall or Winter day.
Chalk full of good-for-you foods, this soup is incredibly filling and a little goes a long way. I would make a large pot of this on a Sunday morning and have it at the ready for work and school lunches for the week. Your sous-chefs will be able to chop the carrots and celery, do lots of stirring, chop and add the chicken (since we're not using raw meat) and keep a watchful eye over the simmering pot.
You can leave this soup in a covered pot, in your fridge, or portion it out into lunchbox friendly containers and have them ready to go. Alternatively, you could make this soup on the weekend and use it for a dinner or two when you're rushing home from work/school only to have to turn around and head out the door for hockey/dance/music lessons.
Don't forget to leave your "C" food ideas for the printable list I will create at the end of this feature. Oh yeah, there's also the added bonus of having your name entered into the draw for a fun prize pack as well. Have a great day friends.....
Creamy Chicken Soup
yields: 6 servings
2 tbsp canola oil
3 carrots, peeled and diced
3 celery stalks, diced
1 tbsp minced onion
1 tsp garlic powder
1 tsp oregano
1 cup barley
1 cup frozen peas
8 cups veggie or chicken stock
1 can navy beans, rinsed
2-3 pieces of leftover chicken breasts, diced
1/4 cup sour cream
~ Heat oil in a large saucepan set over med-high heat. Add the carrots and celery saute for 2-3 minutes or until the celery is almost translucent. Add the onion, garlic powder and oregano and stir well.
~ Add the barley and mix well to coat with veg mixture. Add the stock and stir. Increase the heat to high and bring the mixture to a boil. Allow to boil for one minute and then reduce to a simmer.
~ Add the peas, beans and chicken and allow to simmer for 30 minutes.
~ Remove from the heat and stir in the sour cream. Season with salt and pepper if desired and serve immediately or store in the fridge for up to 4 days.