Rating: 3.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 2

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!

Source: Better Homes and Gardens

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Recipe Summary

cook:
45 mins
total:
1 hr
prep:
15 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven bring broth to boiling. Stir in barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes.

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  • 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

137 calories; fat 1g; cholesterol 33mg; carbohydrates 14g; insoluble fiber 3g; protein 18g; sodium 631mg.
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