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!
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
Have your own special recipe to share? Submit Your Recipe Today!
