Kim's Chicken, Vegetable and Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Water, tap, 10 cup (8 fl oz) (remove)Chicken Breast, no skin, 1 breast, bone and skin removed (remove)*Del Monte Petite Cut Diced Tomatoes, 1.5 cup (remove)Carrots, raw, 6 large (7-1/4" to 8-1/2" long) (remove)*Onion pearl diced cooked, 1.5 cup (remove)Celery, raw, 5 stalk, medium (7-1/2" - 8" long) (remove)Barley, pearled, raw, 2 cup (remove)poultry seasoning to taste (approx 1 tsp)powdered garlic to tastechicken soup base about 1 Tbspthyme 1 tspchipotle seasoning 3-4 tsp
Cover chicken with water and bring to simmer. When chicken iso longer pink (after about 10 minutes) remove chicken. Add chicken soup base, veggies (boil onions seperately first- 3 minutes, rinse with cool water, cut off ends and remove skin). Add barley, tomaotes and seasonings and simmer about 11/2 hours, or until veggies are tender and barley is cooked. Cube or shred chicken and add to pot. Cook until warmed through. each serving is about 2 cups.
Number of Servings: 6
Recipe submitted by SparkPeople user KEEYAHWE.
Number of Servings: 6
Recipe submitted by SparkPeople user KEEYAHWE.
Nutritional Info Amount Per Serving
- Calories: 345.8
- Total Fat: 1.5 g
- Cholesterol: 22.8 mg
- Sodium: 244.7 mg
- Total Carbs: 67.4 g
- Dietary Fiber: 14.5 g
- Protein: 17.6 g
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