barley chicken vegetable soup
Ingredients:
  • (1 Tbsp.) olive or canola oil
  • (1/2 cup) onion, chopped
  • (1 cup) celery, chopped
  • (2 cups) mushrooms, sliced
  • (1 Tbsp.) minced garlic
  • (1 cup) carrots, chopped
  • (1 1/2 cups) skinless chicken breasts, cooked and chopped
  • (5 cups) low-sodium chicken broth
  • (2/3 cup) pearl barley
  • (1/4 cup) fresh parsley, chopped (or 1 Tbsp. dried)
  • (1/3 cup) slivered almonds, toasted
  • Pepper to taste
  • Salt to taste (optional)
Servings

6

Lunch

Barley Chicken and Vegetable Soup

This hearty soup is loaded with four kinds of vegetables, chopped chicken and barley.

Preparation Time

About 25 minutes

Cook Time

About 1 hr 10 minutes

    Instructions

  1. 1Place a large nonstick saucepan over medium heat. Add oil. When hot, add onions, celery, mushrooms and garlic, saute 7 minutes.
  2. 2Add carrots, chicken and broth. Bring to a boil, then add barley, cover, reduce heat and simmer 1 hour, or until barley is tender.
  3. 3Take off the heat and add parsley, almonds, pepper and salt. Serve and enjoy.

Nutritional Information

Serving Size: 1/6 of soup



Amount Per Serving:

  • Calories 246
  • Total Fat 9.5 g
  • Total Carbohydrate 26 g
  • Protein 18 g
  • Cholesterol 32 mg
  • Sodium 156 mg
  • Fiber 6 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.