Chicken barley soup (Instant Pot or stovetop)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
12 ounces Chicken Breast (cooked), no skin, roasted 2 cup, chopped Carrots, raw 4 stalk, large (11"-12" long) Celery, raw 3 clove Garlic 1 cup, chopped Onions, raw 8 cup (8 fl oz) Water, tap 1 cup Barley, pearled, raw 8 serving chicken bouillion (1 cube) 2 cup Spinach, fresh
Cut your chicken breasts into bite-sized pieces. Dice your vegetables (except the spinach) and put them, along with the chicken, into the Instant Pot (or soup pot on the stove). Add 8 cups of water & chicken bouillion, or 8 cups of chicken broth, and herbs/spices. For stovetop, simmer until the chicken is cooked & the vegetables softened, about 30-45 minutes. For an Instant Pot, cook on manual for 7 minutes (make sure your vent is set to seal), then quick release when finished. Add barley and cook for another 10-15 minutes (stovetop) or simply put the cover back on the Instant Pot and let the residual heat cook the barley. Just before serving, add the fresh spinach and stir it in until it wilts.
Serving Size: Makes eleven 2/3 cup servings
Serving Size: Makes eleven 2/3 cup servings
Nutritional Info Amount Per Serving
- Calories: 126.3
- Total Fat: 1.2 g
- Cholesterol: 19.2 mg
- Sodium: 724.6 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 4.3 g
- Protein: 9.6 g