Chicken Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup pearled barley, rinsed12 ounces Chicken Breast, cooked, cubed3 medium Carrots, diced1 medium Onion, diced2 stalks celery, diced5 Cremini Mushrooms, diced4 cups, chopped Kale 6 cups Chicken Broth 99% Fat Free 4 tsp fresh thyme, minced3 cloves garlic, minced1/2 Lemon juiced 1 tsp black pepper1 tsp white pepper3 tsp ground Paprika salt2 cups water
In a large stock pot, sweat until tender the onions, celery, carrots and mushrooms with a pinch of salt. Add black and white pepper, garlic, paprika and thyme and coat the vegetables. Add rinsed barley and toast for 3-4 minutes. Add stock and water and bring to a boil. Cover and reduce to a medium simmer. Simmer until barley is tender, 20-25 minutes. Add chicken , kale and lemon juice. Simmer for an additional 5-10 minutes until kale is wilted. Remove from heat and serve. Garnish with parsley and/or parmesan cheese.
Serving Size: 8 1 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPHILLIPS14.
Serving Size: 8 1 3/4 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JPHILLIPS14.
Nutritional Info Amount Per Serving
- Calories: 189.0
- Total Fat: 1.9 g
- Cholesterol: 30.1 mg
- Sodium: 786.9 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 6.9 g
- Protein: 15.1 g