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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 91.7
  • Total Fat: 0.9 g
  • Cholesterol: 11.4 mg
  • Sodium: 904.1 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 6.4 g

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

Submitted by: SMYLEERED

Introduction

An easy soup to rustle up because you probably have most of the stuff in your pantry. Serve it with a small green salad, and some Portugues or Italian bread. Great on a chilly day...or any day and it's low calorie. An easy soup to rustle up because you probably have most of the stuff in your pantry. Serve it with a small green salad, and some Portugues or Italian bread. Great on a chilly day...or any day and it's low calorie.
Number of Servings: 6

Ingredients

    12 cups tap water
    2 large carrots diced
    1 onion chopped finely
    2 cloves garlic chopped finely
    2 med stalks of celery diced
    1 tsp parsley flakes
    1/4 cup barley
    1/2 cup angel hair pasta broken into bits (Goya has it already broken) OR 1/2 cup of Orzo
    1/2 chicken breast cut into small bite-size pieces
    3 Maggi chicken bouillon cubes


Directions

Put the water in a large soup pot, bring to a boil add 3 Maggi chicken bouillon cubes, in the meantime, get your other ingredients ready. Cut up the raw chicken breast into small bite size pieces, then dice the carrots, celery and onion.

Add chicken to the pot first and cook for about 10-15 mins, skim the top of the water before adding the carrots, onion and celery, barley and parsley flakes.

Cover pot, cook on med low heat for about 45 mins or more.
(not boiling).

In another pot filled with about 6 cups of water bring to a boil, add the pasta or orzo, cook al dente. When the soup is done, add the cooked pasta.

Serve with a salad and Lusitania Portuguese or Italian bread.

Number of Servings: 6

Recipe submitted by SparkPeople user SMYLEERED.






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