Originally published at customerservant.com. You can comment here or there.


1 1/2 to 2 pounds boneless skinless chicken breasts cut into chunks
1 quart of water
1 onion, chopped
1 16 oz. can of stewed tomatoes
2 ribs of celery – chopped
16 oz. bag frozen mixed vegetables
1/3 cup of barley
1/4 cup of uncooked white rice
1 teaspoon salt
1 teaspoon pepper
1 can chicken broth
2 tablespoon Creole seasoning
1 teaspoon margarine


Add all ingredients into a stock pot. Bring the mixture to a boil and then reduce it to a simmer. Cover and cook for about two hours. Adjust seasonings
to taste. If soup gets too thick add more chicken broth. or tomato juice. When soup is done, remove chicken and dice or shred and return to soup.

Serving Size

Serves 8

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