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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Barley-Vegetable Chicken Soup
Directions
- 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 ,
- 1 g fat
- (0 g sat. fat ,
- 33 mg chol. ,
- 631 mg sodium ,
- 14 g carb. ,
- 3 g fiber ,
- 18 g pro.
Reviews (1)
cneuhaus5
1987 Days Ago
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!