Chicken Vegetable Barley Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 170.9
- Total Fat: 2.4 g
- Cholesterol: 29.6 mg
- Sodium: 276.5 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.8 g
- Protein: 16.3 g
View full nutritional breakdown of Chicken Vegetable Barley Soup calories by ingredient
Number of Servings: 10
Ingredients
-
Olive Oil, 1 tbsp
Onions, raw, 1 cup, chopped
Garlic, 1 clove
Carrots, raw, 4 medium
Celery, raw, 1 cup, diced
Chicken Breast, no skin, 18 ounces
Barley, pearled, raw, .5 cup
Kale, chopped, 5 ounces (half a box of frozen kale, or 5 cups fresh chopped kale)
Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup, 8 serving
Marjoram, dried, 1 tsp
Sweet Corn, Fresh, 1 cup
Red Pack Petite DicedTomatoes, 3.5 cup (28 oz can)
Directions
Makes 10 1.5 cup servings
Heat oil on high, add chopped onion, saute until glassy.
Add minced garlic, chopped celery and sliced carrots. Saute over medium heat for 5 min. Add 2 boxes Pacific Natural Foods Organic Low Sodium Chicken Broth (sodium is only 70 mg). Add dried marjoram, 1 cup of corn, 5 ounces of kale (I use frozen kale.. if fresh use about 4 cups), and barley. Simmer until the barley is cooked, about 45 minutes. Add the tomatoes, and enough water to make the soup the proper consistency. Return to boil for 3 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ANNEROUSSEAU.
Heat oil on high, add chopped onion, saute until glassy.
Add minced garlic, chopped celery and sliced carrots. Saute over medium heat for 5 min. Add 2 boxes Pacific Natural Foods Organic Low Sodium Chicken Broth (sodium is only 70 mg). Add dried marjoram, 1 cup of corn, 5 ounces of kale (I use frozen kale.. if fresh use about 4 cups), and barley. Simmer until the barley is cooked, about 45 minutes. Add the tomatoes, and enough water to make the soup the proper consistency. Return to boil for 3 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ANNEROUSSEAU.