GastriKate's Chicken and Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup, sliced Zucchini 1 cup, chopped Sweet peppers (bell) 1 cup Barley, pearled, raw 8 clove Garlic .25 tsp crushed red pepper flakes (by TORI7HARRISON) 16 oz Tyson boneless, skinless chicken breast 5 large whole (3" dia) Red Ripe Tomatoes 6 stalk, large (11"-12" long) Celery, raw
Poach tomatoes and remove skins.
Dice chicken breasts.
Slice celery.
Mince or crush garlic.
Rinse barley.
Place everything in a large stock pot.
Cover with water or homemade, salt free, defatted broth.
Simmer until chicken is cooked.
Season with salt, pepper, oregano, thyme, or whatever herbs suit your taste.
Serving Size: Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KATERUSSELL010.
Dice chicken breasts.
Slice celery.
Mince or crush garlic.
Rinse barley.
Place everything in a large stock pot.
Cover with water or homemade, salt free, defatted broth.
Simmer until chicken is cooked.
Season with salt, pepper, oregano, thyme, or whatever herbs suit your taste.
Serving Size: Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user KATERUSSELL010.
Nutritional Info Amount Per Serving
- Calories: 101.4
- Total Fat: 1.4 g
- Cholesterol: 16.3 mg
- Sodium: 37.9 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 3.3 g
- Protein: 8.4 g
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