Chicken Vegetable Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Olive Oil, 1 tbspOnions, raw, 1 cup, choppedGarlic, 1 cloveCarrots, raw, 4 mediumCelery, raw, 1 cup, diced Chicken Breast, no skin, 18 ouncesBarley, pearled, raw, .5 cupKale, chopped, 5 ounces (half a box of frozen kale, or 5 cups fresh chopped kale)Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 8 servingMarjoram, dried, 1 tsp Sweet Corn, Fresh, 1 cupRed Pack Petite DicedTomatoes, 3.5 cup (28 oz can)
Makes 10 1.5 cup servings
Heat oil on high, add chopped onion, saute until glassy.
Add minced garlic, chopped celery and sliced carrots. Saute over medium heat for 5 min. Add 2 boxes Pacific Natural Foods Organic Low Sodium Chicken Broth (sodium is only 70 mg). Add dried marjoram, 1 cup of corn, 5 ounces of kale (I use frozen kale.. if fresh use about 4 cups), and barley. Simmer until the barley is cooked, about 45 minutes. Add the tomatoes, and enough water to make the soup the proper consistency. Return to boil for 3 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ANNEROUSSEAU.
Heat oil on high, add chopped onion, saute until glassy.
Add minced garlic, chopped celery and sliced carrots. Saute over medium heat for 5 min. Add 2 boxes Pacific Natural Foods Organic Low Sodium Chicken Broth (sodium is only 70 mg). Add dried marjoram, 1 cup of corn, 5 ounces of kale (I use frozen kale.. if fresh use about 4 cups), and barley. Simmer until the barley is cooked, about 45 minutes. Add the tomatoes, and enough water to make the soup the proper consistency. Return to boil for 3 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ANNEROUSSEAU.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 2.4 g
- Cholesterol: 29.6 mg
- Sodium: 276.5 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.8 g
- Protein: 16.3 g
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