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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 170.9
  • Total Fat: 2.4 g
  • Cholesterol: 29.6 mg
  • Sodium: 276.5 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 16.3 g

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

Submitted by: ANNEROUSSEAU


Number of Servings: 10

Ingredients

    Olive Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, 1 clove
    Carrots, raw, 4 medium
    Celery, raw, 1 cup, diced
    Chicken Breast, no skin, 18 ounces
    Barley, pearled, raw, .5 cup
    Kale, chopped, 5 ounces (half a box of frozen kale, or 5 cups fresh chopped kale)
    Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 8 serving
    Marjoram, dried, 1 tsp
    Sweet Corn, Fresh, 1 cup
    Red Pack Petite DicedTomatoes, 3.5 cup (28 oz can)

Directions

Makes 10 1.5 cup servings

Heat oil on high, add chopped onion, saute until glassy.
Add minced garlic, chopped celery and sliced carrots. Saute over medium heat for 5 min. Add 2 boxes Pacific Natural Foods Organic Low Sodium Chicken Broth (sodium is only 70 mg). Add dried marjoram, 1 cup of corn, 5 ounces of kale (I use frozen kale.. if fresh use about 4 cups), and barley. Simmer until the barley is cooked, about 45 minutes. Add the tomatoes, and enough water to make the soup the proper consistency. Return to boil for 3 minutes.

Number of Servings: 10

Recipe submitted by SparkPeople user ANNEROUSSEAU.






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