Things You'll Need
- 2 pounds cooked boneless chicken (diced)
- 1/8-cup minced fresh garlic
- 1 cup each peas and chopped carrots
- 1/2-cup each chopped zucchini, sweet potato, celery and green beans
- 1 tbsp. dried rosemary
- 1 cup whole barley
- 3/4-cup old-fashioned oatmeal
- 16 cups water
- Cutting board
- Kitchen knife
- Stockpot
- Immersion blender or food processor
- Single-serving containers
Instructions
Dice and chop the chicken, garlic and vegetables and place everything into the stockpot. Add the remaining ingredients. Pour in the water, making sure the ingredients are covered completely.
Place the stockpot onto the stovetop and set the burner to medium-high. Boil the ingredients and then reduce the heat to medium-low. Simmer the ingredients, stirring occasionally, for approximately two hours. Remove the stockpot from the heat when the vegetables become soft and the ingredients thicken.
Allow the ingredients to cool completely. Use an immersion blender to puree the ingredients in the stockpot. Alternatively, remove small batches to a food processor and puree the ingredients well.
Store the food in single-storage containers, keeping it in the refrigerator for up to three days. Store the food in the freezer for up to six months.