Ingredients
4 cans (14-1/2 ounces each) chicken broth4 medium red potatoes, cut into eighths1 yellow summer squash, chopped2 medium carrots, chopped1 medium onion, chopped2 celery ribs, chopped1 teaspoon dried thyme1/2 teaspoon pepper4 cups cubed cooked chicken1 cup frozen cut green beans1/2 cup quick-cooking barley1 can (14-1/2 ounces) diced tomatoes, undrained4 cups salad croutons1 cup shredded Parmesan cheese
Preparation
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer until vegetables are crisp-tender, 10-15 minutes.
Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer until vegetables and barley are tender, 10-12 minutes. Add tomatoes; heat through. Serve with croutons and cheese.
