Chicken Vegetable Barley Soup
- Number of Servings: 9
Ingredients
1 large onion1.5 tbsp extra virgin olive oil4 clove garlic, minced12 cup chicken stock 1 cup, chopped carrots1 cup, diced celery 3/4 cup peas, frozen2 cup diced potatoes 3/4 cup barley, uncooked 1/2 tsp dried thyme 1 tsp dried sage 1 bay leaf2 cup fresh spinach, roughly chopped15 oz rotisserie chicken (boneless, skinless) or 3 cups diced, cooked chicken 2 tbsp lemon juice
In a large pot or dutch oven, saute the onions in olive oil to soften, then add minced garlic, cooking until fragrant, approximately 1 minute. Add chicken stock and bring to a boil. Add carrots, celery, peas, potatoes, and barley, as well as bay leaf, sage, and thyme; add black pepper to taste. Simmer until vegetables are tender and barley is cooked, 30-40 minutes. Add chopped spinach and chicken, simmer for 5-10 minutes; add lemon juice just before serving. Add salt and pepper to taste.
Serving Size: Makes 9 1.5 cup servings
Serving Size: Makes 9 1.5 cup servings
Nutritional Info Amount Per Serving
- Calories: 196.2
- Total Fat: 6.4 g
- Cholesterol: 30.6 mg
- Sodium: 835.8 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 4.4 g
- Protein: 16.1 g
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