Chicken, Barley & Vegetable Soup
With "quick-cooking" barley, this classic, old-fashioned soup is ready to serve in 15 minutes.
1 tablespoon olive oil
2 carrots, cut into 1/8-inch slices
1 can (49-1/2 ounces) fat-free, low-sodium chicken broth
1 to 2 (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1-inch by 1/2-inch strips
2 ribs (stalks) celery, thinly sliced (including green tops)
1/2 cup quick-cooking pearled barley
1/4 cup chopped onion
1/4 cup minced fresh flat-leaf parsley
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon pepper, or to taste
Heat oil in Dutch oven over medium-high heat. Add carrots; cook, stirring occasionally, for about 2 minutes or until crisp-tender.
Add chicken broth; increase heat to high.
When broth comes to a boil, stir in remaining ingredients. When liquid returns to a boil, reduce heat to medium; cover and cook for 10 minutes or until chicken is cooked through and barley is tender.
Remove bay leaf. Taste and adjust seasoning.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories217
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Calories from Fat18%
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Total Fat4g
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Saturated Fat1g
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Total Carbohydrate19g
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Protein25g
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Sugars3g
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Cholesterol33mg
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Dietary Fiber4g
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Sodium220mg
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- DAILY VALUE
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Vitamin A157%
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Vitamin C10%
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Calcium3%
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Iron7%
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- DIETARY EXCHANGES
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Starch/Bread1
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Fat0.5
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Vegetable1
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Very Lean Meat3
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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