Chicken Vegetable Soup

(variation of a diabetic soup recipe)

Note: The addition of heavy cream and Parmesan cheese to this recipe makes it excellent.

1 full chicken breast (cut into 1-inch chunks), uncooked (2 pounds)
1 teaspoon poultry seasoning
2 tablespoons Canola vegetable oil or olive oil
8-oz. sliced fresh mushrooms
1 cup carrots, diced
1/2 cup onion, diced
1/2 cup red sweet pepper, diced
2 teaspoons minced garlic
2 teaspoons dried basil
1 teaspoon dried parsley flakes, snipped
1/4 teaspoon black pepper
1/8 teaspoon salt
6 cups water
2 tablespoons instant chicken bouillon
3 cups cubed potatoes, uncooked
1/2 cup quick-cooking barley
heavy cream (to top off soup in bowl when serving)
Parmesan cheese (to top off soup in bowl when serving )

In a medium-size bowl, mix uncooked chicken pieces with poultry seasoning, set aside. In a large frying pan, combine 1 tablespoon of oil, mushrooms, carrots, onion, red pepper, garlic, basil, parsley, black pepper, and salt. Heat over medium heat, stirring occasionally until vegetables are cooked. Remove vegetables from pan. Add chicken and 1 tablespoon of oil. Fry chicken over medium heat until cooked through and browned, stirring often. Meanwhile, in a large cooking pot, combine water and bouillon. Bring to a boil and add potatoes and barley. Simmer for 15 minutes. chicken and and vegetables.  Heat through.  When serving the soup, top off each bowl with a bit of heavy cream and a generous sprinkling of Parmesan cheese.  Serves 6 to 8.