Sal's Chicken, Barley and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
16 oz chopped chicken breast2- 10oz packages frozen mixed vegetables (no potatoes)1/2- 10oz bag frozen chopped bell peppers and onions3- 32 oz containers 99% FF (No MSG) chicken broth1 regular can diced tomatoes with italian seasoning1 cup dry quick cook barleyItalian seasoning, garlic, and pepper to taste
Chop chicken breasts into small pieces and throw in pot. Add broth and bring to a slow boil. Skim top and add veggies and seasonings.
Bring to rolling boil, cover, reduce heat and simmer until veggies are tender and to your liking.
Add barley and cook until done, approx 15 min.
Serve with warm bread.
If you cook in crockpot, you can throw all, except the barley, in and cook on low overnight. Pour in barley about 30 min before serving and raise to High.
24- 1cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user SALMAM1.
Bring to rolling boil, cover, reduce heat and simmer until veggies are tender and to your liking.
Add barley and cook until done, approx 15 min.
Serve with warm bread.
If you cook in crockpot, you can throw all, except the barley, in and cook on low overnight. Pour in barley about 30 min before serving and raise to High.
24- 1cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user SALMAM1.
Nutritional Info Amount Per Serving
- Calories: 64.4
- Total Fat: 0.9 g
- Cholesterol: 13.3 mg
- Sodium: 608.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.8 g
- Protein: 5.7 g
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