Chicken Vegetable and Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Bag Kroger Recipe Beginnings Vegetable Soup Mix, 3.55 cup 4 Cubes Chicken bouillon4 Cubes low sodium Soup3 stalks Celery1/2 Cup Mother's Quick Cooking Barley1 medium Onions, raw1 tps Garlic2 tbsp Parsley, dried3 Chicken Thighs, 3 thigh, bone and skin removed 8 Cups of water3 tbsp canola oil, divided
Use boneless/skinless frozen thighs.
Heat 1 tbps oil and cook thighs until done. Drain pan. Chop chicken up
Heat another tbsp of oil and saute the onions.
Add 8 cups of water and other ingredients, except barley.
Heat until boiling and then reduce heat to simmer.
Cook until celery is tender, at least 45 minutes.
Add barley.
Cook for ten more minutes.
More barley and soup mix will make this into more of a stew.
Number of Servings: 12
Recipe submitted by SparkPeople user JACKIE.DUNNING.
Heat 1 tbps oil and cook thighs until done. Drain pan. Chop chicken up
Heat another tbsp of oil and saute the onions.
Add 8 cups of water and other ingredients, except barley.
Heat until boiling and then reduce heat to simmer.
Cook until celery is tender, at least 45 minutes.
Add barley.
Cook for ten more minutes.
More barley and soup mix will make this into more of a stew.
Number of Servings: 12
Recipe submitted by SparkPeople user JACKIE.DUNNING.
Nutritional Info Amount Per Serving
- Calories: 109.1
- Total Fat: 4.5 g
- Cholesterol: 14.5 mg
- Sodium: 294.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.0 g
- Protein: 5.4 g
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