Chunky Chicken-Barley Soup

Yield: 4 servings (1 1/4 cup)

This tasty soup is simple, satisfying, and quick – thanks to the quick-cooking barley, which I usually find near rice in the grocery store. It’s a great way to use leftover chicken, or turkey.

Ingredients:

  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 garlic cloves, minced
  • 2 teaspoons olive oil
  • 2 14.5-ounce cans low-sodium, fat-free chicken broth
  • 1 3/4 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1 cup chopped cooked chicken
  • 1/2 cup uncooked quick-cooking barley

Procedure:

  1. Saute first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 cups water, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.
  2. Add chicken and barley; cook 8 to 10 minutes or until barley is tender.

 

Nutrition Per Serving:  Calories 208; Fat 3.9 g; Protein 15.4 g; Carb 28.4 g; Fiber 6g.

Source: Southern Living

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