Chicken Vegetable Barley Soup

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 196.2
  • Total Fat: 6.4 g
  • Cholesterol: 30.6 mg
  • Sodium: 835.8 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 16.1 g

View full nutritional breakdown of Chicken Vegetable Barley Soup calories by ingredient


Introduction

Delicious, healthy, vitamin and fiber-rich soup, especially great for when you are feeling under the weather. Delicious, healthy, vitamin and fiber-rich soup, especially great for when you are feeling under the weather.
Number of Servings: 9

Ingredients

    1 large onion
    1.5 tbsp extra virgin olive oil
    4 clove garlic, minced
    12 cup chicken stock
    1 cup, chopped carrots
    1 cup, diced celery
    3/4 cup peas, frozen
    2 cup diced potatoes
    3/4 cup barley, uncooked
    1/2 tsp dried thyme
    1 tsp dried sage
    1 bay leaf
    2 cup fresh spinach, roughly chopped
    15 oz rotisserie chicken (boneless, skinless) or 3 cups diced, cooked chicken
    2 tbsp lemon juice


Tips

Suggestion: serve topped with pecorino romano or parmesan and whole wheat Italian bread on the side -- makes for a hearty meal.


Directions

In a large pot or dutch oven, saute the onions in olive oil to soften, then add minced garlic, cooking until fragrant, approximately 1 minute. Add chicken stock and bring to a boil. Add carrots, celery, peas, potatoes, and barley, as well as bay leaf, sage, and thyme; add black pepper to taste. Simmer until vegetables are tender and barley is cooked, 30-40 minutes. Add chopped spinach and chicken, simmer for 5-10 minutes; add lemon juice just before serving. Add salt and pepper to taste.

Serving Size: Makes 9 1.5 cup servings