Chicken and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Garlic powder 1 tbspOnion powder 1 tbsp Paprika, 1 tbsp Pepper, black, 1 tbspWhole Wheat flour 1/4 cup Green Beans,frozen 2 cupCabbage, fresh 2 cups, choppedmedium onion 1Water 2 cup Chicken Broth,99% Fat Free 2 cupChicken Breast 1/2lbChicken Broth, Light & Fat Free, 4 cup Barley, Pearled, 1/2 cupButter, unsalted, 2 tbsp Sage, ground, 2 tsp Mushrooms, fresh, 1 cup slicedWholeBay Leaf 2
1. Cut chicken breast in bite sized pieces and place in a bowl. Add theonion powder, garlic powder, black pepper,paprika, sage and four to chicken. Place in refrigerator overnight. (To make right away, place chicken mixture in refrigerator until ready to use).
2. Add butter to soup pot and saute onion until translucent.
3. Add chicken mixture, saute until brown
4. Add garlic, mushrooms, cabbage and saute 1 minute.
5 Pour in chicken broth and water and green beans and bay leaf.
6. Bring mixture to a boil and add Barley.
Turn down heat to medium and simmer for 20 minutes.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ADMOREEP.
2. Add butter to soup pot and saute onion until translucent.
3. Add chicken mixture, saute until brown
4. Add garlic, mushrooms, cabbage and saute 1 minute.
5 Pour in chicken broth and water and green beans and bay leaf.
6. Bring mixture to a boil and add Barley.
Turn down heat to medium and simmer for 20 minutes.
Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user ADMOREEP.
Nutritional Info Amount Per Serving
- Calories: 104.8
- Total Fat: 3.5 g
- Cholesterol: 10.3 mg
- Sodium: 478.6 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 3.6 g
- Protein: 4.7 g
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