Chicken Barley Soup
Nutritional Info
- Servings Per Recipe: 13
- Amount Per Serving
- Calories: 213.2
- Total Fat: 1.2 g
- Cholesterol: 21.9 mg
- Sodium: 183.2 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 7.5 g
- Protein: 14.0 g
View full nutritional breakdown of Chicken Barley Soup calories by ingredient
Introduction
This is packed full of good for you yumminess! I like to add a little sriracha sauce to my bowl for a nice kick. This is packed full of good for you yumminess! I like to add a little sriracha sauce to my bowl for a nice kick.Number of Servings: 13
Ingredients
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16 cups Chicken Stock (home-made or favorite fat free, low sodium brand)
.75 cup Barley
2 cups Potatoes (diced)
1 14 oz can Diced Tomatoes
3 cups Carrots (diced)
1 cup Celery (diced)
1 cup Onion (diced)
3 cloves Garlic (minced)
.75 cup Frozen Corn
1.5 cups Frozen Peas
1 cup Frozin Green Beans
4 cups Kale (ribs removed and chopped)
1 lb Chicken Breast (cooked and diced)
1 tsp Black Pepper
.5 tsp Dried Thyme
.5 tsp Dried Rosemary
1 or 2 Dried Bay Leaves
Tips
You can cook the barley in the stock, but add a couple more cups of stock to make up for what the barley absorbs.
Directions
1. In a pot bring 3 cups of water and your barley to a boil and cook for 20 minutes or so (don't cook fully as it will finish cooking in broth). Drain and set aside.
2. Bring your stock, bay leaf, black pepper, thyme, rosemary to a boil. Add your potatoes and turn to simmer.
3. In a fry pan, sprayed with non-stick spray saute your onions for a couple of minutes to soften, than add celery, carrots and garlic. Saute for another minute or two. Add to stock. Add diced tomatoes.
4. When potatoes are tender add chicken and frozen vegetables and bring back to boil.
5. Once boiling add chicken, kale and cooked barley, heat through and serve.
Serving Size: Makes 13 2-cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user A-NEW-TARA.
2. Bring your stock, bay leaf, black pepper, thyme, rosemary to a boil. Add your potatoes and turn to simmer.
3. In a fry pan, sprayed with non-stick spray saute your onions for a couple of minutes to soften, than add celery, carrots and garlic. Saute for another minute or two. Add to stock. Add diced tomatoes.
4. When potatoes are tender add chicken and frozen vegetables and bring back to boil.
5. Once boiling add chicken, kale and cooked barley, heat through and serve.
Serving Size: Makes 13 2-cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user A-NEW-TARA.
Member Ratings For This Recipe
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