Chicken Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
20 c. Chicken broth (either home made or bought)3 tbsp parsley2 cups carrots (either diced or mini)1 cup celery diced1 medium onion (1/4" dice)1 cup Pearled Barley (yields 2 cups cooked)2 cans Green Beans1 can sweet corn1 can rinsed black beans3 oz of cooked chicken breast (diced)
place the chicken broth, celery, carrots, onion and parsley into a soup pot and bring to a boil. Cook until all vegetables are cooked through. Strain our the vegetables and put them in a blender and puree. Return the pureed vegetables to the soup pot. Add the barley, beans, green beans, corn and cooked chicken and return to a boil. Reduce to a simmer and cook until the barley is soft.
Serving Size: 10 one and a half cup servings
Serving Size: 10 one and a half cup servings
Nutritional Info Amount Per Serving
- Calories: 108.3
- Total Fat: 1.3 g
- Cholesterol: 11.5 mg
- Sodium: 1,644.2 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.6 g
- Protein: 6.1 g
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