Barley-Vegetable Chicken Soup
cups reduced-sodium chicken broth
cup regular barley
pounds skinless, boneless chicken breast halves, cut into 3/4-inch pieces
cups sliced celery (3 stalks)
cups sliced carrots (3 medium)
cup chopped onion (1 medium)
teaspoon ground black pepper
cup chopped green, yellow, and/or red sweet pepper
Fresh sage leaves (optional)
- 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
- 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