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Chicken and Barley Soup

1 tablespoon olive oil
1 cup coarsely chopped green cabbage
1 pound ground chicken
1 medium onion, chopped
1 teaspoon salt
2 garlic cloves, minced
1/8 teaspoon crushed hot red pepper
6 cups chicken broth
2 medium celery ribs, cut into 1/2-inch dice
14 1/2-ounce can stewed tomatoes
1 large carrot, peeled and cut into 1/2-inch dice
1/3 cup barley
1 tablespoon chopped fresh thyme or 1 teaspoon dried

In a 4 or 5 quart soup pot or Dutch oven, heat the olive oil over
medium-high heat. Add the ground chicken, salt, pepper, and crushed
red pepper and cook, stirring to break up the meat, until the
chicken has lost all trace of pink. Add the celery, carrot, cabbage,
onion, and garlic and cook, stirring occasionally, until softened
but not browned. Drain off any excess fat from the pot. Stir in
the chicken broth, tomatoes with their juices, barley, and thyme
and bring to a boil. Reduce heat to low and cook, partially
covered, until the barley is tender, about 1 hour.

Makes 4 to 6 servings.


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