How To Make Chicken and Barley Soup
Savor a nutritious bowl of chicken and barley soup that is made with simmered lean chicken meat, barely, and veggies. Not to mention it’s high fiber too!
Serves:
Ingredients
- 1¾lbschicken breast,boneless skinless, cooked and shredded
- 2tbspolive oil
- 1½cupscarrots,(about 4) chopped
- 1½cupscelery,(about 4) chopped
- 1½cupsyellow onion,(1 large) chopped
- 2garlic cloves,minced
- 14½ozlow-sodium chicken broth,(4 cans) plus more as desired
- ¾cuppearl barley,uncooked
- 2bay leaves
- 1tspsage,dried
- ½tsprosemary, thyme, and marjoram,each, dried
- salt and freshly ground black pepper,to taste
- ¼cupfresh parsley,slightly packed, chopped
- 1tbspfresh lemon juice
Instructions
Heat oil in a large pot over medium heat. Add carrots, celery, and onion and sauté for about 3 to 4 minutes. Add garlic and saute for about 30 seconds longer.
Stir in chicken broth, barley, bay leaves, sage, rosemary, thyme, and marjoram; season with salt and pepper to taste. Bring mixture to a boil then reduce heat to low. Cover and simmer for about 50 to 60 minutes until barley is tender.
Stir in chicken, parsley, and lemon juice, then serve warm. As soup rests the barely will absorb more liquid so add more chicken broth to thin as desired.
Nutrition
- Calories:Â 400.01kcal
- Fat:Â 17.98g
- Saturated Fat:Â 4.47g
- Trans Fat:Â 0.14g
- Monounsaturated Fat:Â 8.64g
- Polyunsaturated Fat:Â 3.50g
- Carbohydrates:Â 26.91g
- Fiber:Â 6.55g
- Sugar:Â 3.86g
- Protein:Â 33.05g
- Cholesterol:Â 84.67mg
- Sodium:Â 771.86mg
- Calcium:Â 74.95mg
- Potassium:Â 716.80mg
- Iron:Â 2.75mg
- Vitamin A: 305.38µg
- Vitamin C:Â 10.55mg
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