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8
cups reduced-sodium chicken broth
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1/2
cup regular barley
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1
- 1 1/4
pounds skinless, boneless chicken breast halves, cut into 3/4-inch pieces
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1 1/2
cups sliced celery (3 stalks)
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1 1/2
cups sliced carrots (3 medium)
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1/2
cup chopped onion (1 medium)
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1/4
cup snipped fresh parsley or 2 tablespoons dried parsley
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1
tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
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1/4
teaspoon ground black pepper
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1
cup chopped green, yellow, and/or red sweet pepper
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Fresh sage leaves (optional)
1. In a 4-quart Dutch oven bring broth to boiling; add barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes.
2. Add chicken, celery, carrots, onion, dried parsley (if using), snipped fresh or dried 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.
3. Transfer mixture to freezer containers. Seal, label, and freeze for up to 3 months.
4. To serve, thaw in the refrigerator overnight (soup may still be a little icy). Place soup in a 4-quart Dutch oven. Cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. If desired, garnish with fresh sage leaves.
- Servings Per Recipe 8,
- Calories 137,
- Protein (gm) 18,
- Carbohydrate (gm) 14,
- Fat, total (gm) 1,
- Cholesterol (mg) 33,
- Dietary Fiber, total (gm) 3,
- Sodium (mg) 631,
- Vegetables () 1,
- Starch () 1,
- Very Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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