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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 183.4
  • Total Fat: 1.0 g
  • Cholesterol: 26.3 mg
  • Sodium: 286.5 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 17.4 g

View full nutritional breakdown of Chicken Barley & Vegetable Soup calories by ingredient
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Chicken Barley & Vegetable Soup

Submitted by: 1TRULYBLESSED
Chicken Barley & Vegetable Soup

Introduction

There are SO many different ways to change up this soup -- add different veggies and herbs to suit your taste or use up whatever is in your pantry. The key, though, is to start with a good, homemade chicken stock; if you must use store-bought, go with a low-sodium, fat-free version. There are SO many different ways to change up this soup -- add different veggies and herbs to suit your taste or use up whatever is in your pantry. The key, though, is to start with a good, homemade chicken stock; if you must use store-bought, go with a low-sodium, fat-free version.
Number of Servings: 10

Ingredients

    1 tbsp olive oil
    1 clove garlic, minced
    1 c carrots, sliced
    1 c celery, sliced
    1 c pearl barley
    1 tsp salt
    1/2 tsp pepper
    2 qts homemade chicken broth
    1 c fresh spinach, chopped
    1 c cooked boneless, skinless chicken breast, diced
    herbs and spices to taste


Directions

Heat oil in dutch oven over medium-low heat; add vegetables and cook for 5 minutes. Add broth,salt & pepper, and barley; cover, simmer for 2 hours or until barley is tender. Add spinach and chicken, and continue to cook until chicken is heated through, about 10-15 minutes.

Season as desired



Serving Size: Makes approximately 8, 1-cup servings






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