Barley-Vegetable Chicken Soup
- In a 4-quart Dutch oven bring broth to boiling. Stir in barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes.
- Stir in chicken, celery, carrots, onion, dried parsley (if using), sage, and black pepper. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is no longer pink and vegetables are tender. Stir in sweet pepper and fresh parsley (if using). Cool.
- Ladle soup into bowls. If desired, garnish with fresh sage leaves.
Nutrition Facts (Barley-Vegetable Chicken Soup )
- Per serving:
- 137 kcal cal.,
- 1 g fat
- (0 g sat. fat,
- 33 mg chol.,
- 631 mg sodium,
- 14 g carb.,
- 3 g fiber,
- 18 g pro.
- Percent Daily Values are based on a 2,000 calorie diet