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Barley-Vegetable Chicken Soup

Makes: 8 servings
Prep 15 mins Cook 45 mins
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

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