Chicken Barley Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 113.4
- Total Fat: 1.2 g
- Cholesterol: 35.4 mg
- Sodium: 617.4 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 2.4 g
- Protein: 15.2 g
View full nutritional breakdown of Chicken Barley Soup calories by ingredient
Introduction
Hearty and wholesome soup for a chilly afternoon. Serve up a bowl for lunch or a cup with your favorite sandwich. Hearty and wholesome soup for a chilly afternoon. Serve up a bowl for lunch or a cup with your favorite sandwich.Number of Servings: 8
Ingredients
-
4 cups Chicken broth (home made if available)
2 cups water
2 Bay Leaves
2 tbsp dried Parsley
16 oz Chicken Breast
1 cup Celery Chopped
1 cup Carrots chopped
1 cup Onion Chopped
1 cup Mushrooms Sliced
1/2 cup Green Sweet Peppers chopped
1/4 cup Pearl Barley
1/4 tsp Sea Salt or as desired
1/4 tsp cracked Black Pepper or as desired
Directions
Place whole chicken breast in stock pot and cover with 4 cups broth and 2 cups water, add bay leaf and parsley and bring to a boil. Reduce heat to low an simmer for 20 minutes.
In the meantime, cut up the celery, carrots, onions, peppers and mushrooms. Remove the chicken breast from stock to cool before cutting in to bite size pieces or shred with a fork.
Add the vegetables and pearl barley to the stock and return to a low simmer, continue cooking for about 30 minutes, or until barley is tender. Return Chicken to pot and season with salt and pepper to taste. Your soup is ready to serve.
Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MINGLE337.
In the meantime, cut up the celery, carrots, onions, peppers and mushrooms. Remove the chicken breast from stock to cool before cutting in to bite size pieces or shred with a fork.
Add the vegetables and pearl barley to the stock and return to a low simmer, continue cooking for about 30 minutes, or until barley is tender. Return Chicken to pot and season with salt and pepper to taste. Your soup is ready to serve.
Makes 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MINGLE337.