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
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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.
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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.
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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: 400.01kcal
- Fat: 17.98g
- Saturated Fat: 4.47g
- Trans Fat: 0.14g
- Monounsaturated Fat: 8.64g
- Polyunsaturated Fat: 3.50g
- Carbohydrates: 26.91g
- Fiber: 6.55g
- Sugar: 3.86g
- Protein: 33.05g
- Cholesterol: 84.67mg
- Sodium: 771.86mg
- Calcium: 74.95mg
- Potassium: 716.80mg
- Iron: 2.75mg
- Vitamin A: 305.38µg
- Vitamin C: 10.55mg
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