Lima Bean Corn and Chicken Soup

1 Boneless skinless chicken breast, cut in thin strips
2 cn Chicken broth (14 oz)
10 oz Pkg. frozen lima beans
2 c Frozen corn
1/4 c Uncooked quick cooking barley
1/2 ts Dried summer savory
1/2 ts Dried sage leaves

Spray a large nonstick saucepan or Dutch oven with nonstick cooking spray and heat until hot. Add chicken and cook, stirring 4-5 minutes or until no longer pink. Add remaining ingredients. Bring to a boil; reduce heat, cover and simmer 10-15 minutes until barley is tender and flavours are blended, stirringoccasionally.

Lima Bean Corn and Chicken Soup printer friendly version located here.
Click Back to return.