Chicken and Barley Soup

Chicken and Barley Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 145.2
  • Total Fat: 0.9 g
  • Cholesterol: 27.4 mg
  • Sodium: 575.9 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 16.3 g

View full nutritional breakdown of Chicken and Barley Soup calories by ingredient
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Introduction

This hearty soup is perfect for those days when you don’t feel like cooking at all. Simple, tasty and nutritious, this soup will hit you in all of the right spots!

Adapted from Tosca Reno's Eat Clean Diet Recipes
Yeilds: 10 cups
This hearty soup is perfect for those days when you don’t feel like cooking at all. Simple, tasty and nutritious, this soup will hit you in all of the right spots!

Adapted from Tosca Reno's Eat Clean Diet Recipes
Yeilds: 10 cups

Number of Servings: 10

Ingredients

    Ingredients

    • 2 medium-sized boneless, skinless chicken breasts (approximately 1 lb / 455 g), cubed
    • 2 Tbsp / 30 ml extra-virgin olive oil
    • 2 cloves of garlic, chopped finely
    • 1 small onion, chopped finely
    • 1 large potato, peeled and cubed
    • 1 large carrot, peeled and cut into 1/4-inch / 1/2 cm coins
    • 3 stalks of celery, chopped into 1/4-inch / 1/2 cm pieces
    • 1 large tomato, chopped into 1/4-inch / 1/2 cm pieces
    • 1 tsp / 5 ml dried thyme
    • 1 tsp / 5 ml dried celery seed
    • 1/2 cup / 120 ml pearled barley
    • 2 qt./2L of low-sodium organic chicken stock
    • 1/2 tsp / 2 1/2 ml sea salt
    • 1/2 tsp / 2 1/2 ml fresh ground black pepper

Directions

Preparation

Place barley in bowl with just enough water to cover it.
Heat olive oil on medium heat in an 8-quart stockpot.
Add the chopped onion and garlic to the olive oil, cooking for 5 minutes.
Add the chicken to stockpot, along with the salt and black pepper. Brown for 5 minutes.
Add the chicken stock, vegetables, and spices to the pot.
Drain the water from the barley. Add the barley to the soup.
Let the soup boil for 30 minutes on medium heat.


Number of Servings: 10

Recipe submitted by SparkPeople user KAMISKIX.

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