A traditional style chicken soup with barley and pasta. Just add chicken and water.

Directions:
Dice 3 chicken breasts and bring to a boil in 2 quarts of water. Drop in soup and seasoning packets. Cook about 30 minutes or until barley is done, adding up to 2 more quarts of water as needed at alternate times depending upon how thick or thin you like your soup. Serves 14 cups.

Hint:
For an almost fat free soup, use boneless, skinless chicken breasts or tenders.

Ingredients:
Barley, Chicken base (dextrose, salt, rendered chicken fat, corn starch, onion powder, hydrolyzed vegetable protein {soy, corn, wheat}, flavoring, shortening {beef fat, vegetable fat}, turmeric, disodium inosinate and disodium guanylate), Elbow Macaroni (semolina, durum flour, niacin, ferrous sulfate , thiamine mononitrate, riboflavin, and folic acid), Carrots*, Onion*, Celery* and Parsley Flakes.
*Dehydrated

Allergens:
Soy, Wheat