Chicken Vegetable and Barley Soup
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 109.1
- Total Fat: 4.5 g
- Cholesterol: 14.5 mg
- Sodium: 294.7 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.0 g
- Protein: 5.4 g
View full nutritional breakdown of Chicken Vegetable and Barley Soup calories by ingredient
Introduction
Easy to cook and very tasty Easy to cook and very tastyNumber of Servings: 12
Ingredients
-
1 Bag Kroger Recipe Beginnings Vegetable Soup Mix, 3.55 cup
4 Cubes Chicken bouillon
4 Cubes low sodium Soup
3 stalks Celery
1/2 Cup Mother's Quick Cooking Barley
1 medium Onions, raw
1 tps Garlic
2 tbsp Parsley, dried
3 Chicken Thighs, 3 thigh, bone and skin removed
8 Cups of water
3 tbsp canola oil, divided
Directions
Use boneless/skinless frozen thighs.
Heat 1 tbps oil and cook thighs until done. Drain pan. Chop chicken up
Heat another tbsp of oil and saute the onions.
Add 8 cups of water and other ingredients, except barley.
Heat until boiling and then reduce heat to simmer.
Cook until celery is tender, at least 45 minutes.
Add barley.
Cook for ten more minutes.
More barley and soup mix will make this into more of a stew.
Number of Servings: 12
Recipe submitted by SparkPeople user JACKIE.DUNNING.
Heat 1 tbps oil and cook thighs until done. Drain pan. Chop chicken up
Heat another tbsp of oil and saute the onions.
Add 8 cups of water and other ingredients, except barley.
Heat until boiling and then reduce heat to simmer.
Cook until celery is tender, at least 45 minutes.
Add barley.
Cook for ten more minutes.
More barley and soup mix will make this into more of a stew.
Number of Servings: 12
Recipe submitted by SparkPeople user JACKIE.DUNNING.