- make this recipe
- user reviews ()
Barley-Vegetable Chicken Soup
Ingredients
- 8 cups reduced-sodium chicken broth
- 1/2 cup regular barley
- 1 - 1 1/4 pounds skinless, boneless chicken breast halves, cut into 3/4-inch pieces
- 1 1/2 cups sliced celery (3 stalks)
- 1 1/2 cups sliced carrots (3 medium)
- 1/2 cup chopped onion (1 medium)
- 1/4 cup snipped fresh parsley or 2 tablespoons dried parsley
- 1 tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
- 1/4 teaspoon ground black pepper
- 1 cup chopped green, yellow, and/or red sweet pepper
- Fresh sage leaves (optional)
Directions
1. In a 4-quart Dutch oven bring broth to boiling. Stir in barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes.
2. 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.
3. Ladle soup into bowls. If desired, garnish with fresh sage leaves.
Nutrition Facts
(Barley-Vegetable Chicken Soup )
- Servings Per Recipe 8,
- cal. (kcal) 137,
- Fat, total (g) 1,
- chol. (mg) 33,
- carb. (g) 14,
- fiber (g) 3,
- pro. (g) 18,
- sodium (mg) 631,
- Vegetables () 1,
- Starch () 1,
- Lean Meat () 2,
- Carb Choice () 1,
- Percent Daily Values are based on a 2,000 calorie diet
Add your review
Top Brands
