Chicken Vegetable Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 onion, sliced1 cup carrots, sliced1 cup celery, sliced1 turnip, peeled, cubed1 parsnip, peeled, cubed1 clove garlic, minced1 potato, peeled, cubed0.5 cup pearled barley, raw1 tsp extra virgin olive oil1 large chicken breast, cubed (about 6 oz chicken) - or leftover chicken from a roaster, etc. 1 bay leafsalt, pepper to taste1 tsp italian seasoning4 cups chicken broth
Pour EVOO in pot, saute garlic and onion until tender, add carrots and celery, saute for another 5 minutes. add chicken breast and brown slightly, just a few minutes. add in broth and remaining ingredients. You may need to add an extra cup of broth as it cooks down with the barley. It depends on your preference. I sometimes pre-cook the barley, depending on time available.
I have this set as 4 hearty servings of soup, but you could certainly make smaller portions. It freezes wonderfully for a quick take-to-work lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user JAGH2009.
I have this set as 4 hearty servings of soup, but you could certainly make smaller portions. It freezes wonderfully for a quick take-to-work lunch.
Number of Servings: 4
Recipe submitted by SparkPeople user JAGH2009.
Nutritional Info Amount Per Serving
- Calories: 282.6
- Total Fat: 2.4 g
- Cholesterol: 30.0 mg
- Sodium: 1,071.9 mg
- Total Carbs: 49.5 g
- Dietary Fiber: 9.3 g
- Protein: 16.9 g
Member Reviews