Chicken Barley Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 cups tap water2 large carrots diced1 onion chopped finely2 cloves garlic chopped finely2 med stalks of celery diced1 tsp parsley flakes 1/4 cup barley1/2 cup angel hair pasta broken into bits (Goya has it already broken) OR 1/2 cup of Orzo1/2 chicken breast cut into small bite-size pieces3 Maggi chicken bouillon cubes
Put the water in a large soup pot, bring to a boil add 3 Maggi chicken bouillon cubes, in the meantime, get your other ingredients ready. Cut up the raw chicken breast into small bite size pieces, then dice the carrots, celery and onion.
Add chicken to the pot first and cook for about 10-15 mins, skim the top of the water before adding the carrots, onion and celery, barley and parsley flakes.
Cover pot, cook on med low heat for about 45 mins or more.
(not boiling).
In another pot filled with about 6 cups of water bring to a boil, add the pasta or orzo, cook al dente. When the soup is done, add the cooked pasta.
Serve with a salad and Lusitania Portuguese or Italian bread.
Number of Servings: 6
Recipe submitted by SparkPeople user SMYLEERED.
Add chicken to the pot first and cook for about 10-15 mins, skim the top of the water before adding the carrots, onion and celery, barley and parsley flakes.
Cover pot, cook on med low heat for about 45 mins or more.
(not boiling).
In another pot filled with about 6 cups of water bring to a boil, add the pasta or orzo, cook al dente. When the soup is done, add the cooked pasta.
Serve with a salad and Lusitania Portuguese or Italian bread.
Number of Servings: 6
Recipe submitted by SparkPeople user SMYLEERED.
Nutritional Info Amount Per Serving
- Calories: 91.7
- Total Fat: 0.9 g
- Cholesterol: 11.4 mg
- Sodium: 904.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 1.1 g
- Protein: 6.4 g