Sal's Chicken, Barley and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 64.4
- Total Fat: 0.9 g
- Cholesterol: 13.3 mg
- Sodium: 608.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.8 g
- Protein: 5.7 g
View full nutritional breakdown of Sal's Chicken, Barley and Vegetable Soup calories by ingredient
Introduction
Easy, fast and wholesome. Great to throw in the crockpot or cook on the stove. Easy, fast and wholesome. Great to throw in the crockpot or cook on the stove.Number of Servings: 24
Ingredients
-
16 oz chopped chicken breast
2- 10oz packages frozen mixed vegetables (no potatoes)
1/2- 10oz bag frozen chopped bell peppers and onions
3- 32 oz containers 99% FF (No MSG) chicken broth
1 regular can diced tomatoes with italian seasoning
1 cup dry quick cook barley
Italian seasoning, garlic, and pepper to taste
Directions
Chop chicken breasts into small pieces and throw in pot. Add broth and bring to a slow boil. Skim top and add veggies and seasonings.
Bring to rolling boil, cover, reduce heat and simmer until veggies are tender and to your liking.
Add barley and cook until done, approx 15 min.
Serve with warm bread.
If you cook in crockpot, you can throw all, except the barley, in and cook on low overnight. Pour in barley about 30 min before serving and raise to High.
24- 1cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user SALMAM1.
Bring to rolling boil, cover, reduce heat and simmer until veggies are tender and to your liking.
Add barley and cook until done, approx 15 min.
Serve with warm bread.
If you cook in crockpot, you can throw all, except the barley, in and cook on low overnight. Pour in barley about 30 min before serving and raise to High.
24- 1cup servings
Number of Servings: 24
Recipe submitted by SparkPeople user SALMAM1.