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Barley-Vegetable Chicken Soup

Soul-soothing and simple, this colorful chicken-vegetable soup is low in calories and blessed with barley's whole-grain goodness. To make easy work of snipping fresh parsley, just place the herb in a small cup, snip away with kitchen shears, and pour. No cutting board to clean!

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Reviews (0)

3.5 by 7 people

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 45 mins

Barley-Vegetable Chicken Soup

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.
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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
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Reviews (1)

7 Ratings
1477 Days Ago
3.0
Good, tasty & easy, I liked it, hubby liked it more. Will make again. I added 1/2 teaspoon salt & next time will add just a bit more barley. Hubby took leftovers for lunch the next day & said it was even better left over!

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