Chicken Vegetable Barley Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 282.6
  • Total Fat: 2.4 g
  • Cholesterol: 30.0 mg
  • Sodium: 1,071.9 mg
  • Total Carbs: 49.5 g
  • Dietary Fiber: 9.3 g
  • Protein: 16.9 g

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


Introduction

Quick, simple, delicious soup with lots of protein and very little fat. Quick, simple, delicious soup with lots of protein and very little fat.
Number of Servings: 4

Ingredients

    1 onion, sliced
    1 cup carrots, sliced
    1 cup celery, sliced
    1 turnip, peeled, cubed
    1 parsnip, peeled, cubed
    1 clove garlic, minced
    1 potato, peeled, cubed
    0.5 cup pearled barley, raw
    1 tsp extra virgin olive oil
    1 large chicken breast, cubed (about 6 oz chicken) - or leftover chicken from a roaster, etc.
    1 bay leaf
    salt, pepper to taste
    1 tsp italian seasoning
    4 cups chicken broth

Directions

Pour EVOO in pot, saute garlic and onion until tender, add carrots and celery, saute for another 5 minutes. add chicken breast and brown slightly, just a few minutes. add in broth and remaining ingredients. You may need to add an extra cup of broth as it cooks down with the barley. It depends on your preference. I sometimes pre-cook the barley, depending on time available.

I have this set as 4 hearty servings of soup, but you could certainly make smaller portions. It freezes wonderfully for a quick take-to-work lunch.


Number of Servings: 4

Recipe submitted by SparkPeople user JAGH2009.