Barley-Vegetable Chicken Soup
Recipe from Diabetic Living

This chicken soup recipe is made with healthy whole grain barley instead of white noodles or rice.


Barley-Vegetable Chicken Soup

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Ingredients
  • 8  cups
    reduced-sodium chicken broth
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  • 1/2  cup
    regular barley
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  • 4 
    skinless, boneless chicken breast halves (1 to 1 1/4 pounds total), cut into 3/4-inch cubes
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  • 3  stalks
    celery, sliced
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  • 3  medium
    carrots, sliced
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  • 1  medium
    onion, chopped
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  • 1/4  cup
    snipped fresh parsley or 2 tablespoons dried parsley flakes
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  • 1  tablespoon
    snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
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  • 1/4  teaspoon
    ground black pepper
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  • 1  cup
    chopped green, yellow, and/or red sweet pepper
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Directions
1.
In a 4-quart Dutch oven, bring broth to boiling; add barley. Return to boiling; reduce heat. Cover and simmer for 30 minutes.
2.
Add chicken, celery, carrots, onion, dried parsley (if using), sage, and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add sweet pepper; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender. Stir in fresh parsley (if using). Makes 8 (1 1/2-cup) main-dish servings.)

Make-Ahead Directions
Prepare as directed. Let cool for 30 minutes. Transfer to airtight freezer containers. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight (soup may still be a little icy). Place soup in a saucepan; heat through over medium-low heat, stirring occasionally.
Nutrition information
Calories 137, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 33 mg, Sodium 631 mg, Carbohydrate 14 g, Fiber 3 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch .5. Percent Daily Values are based on a 2,000 calorie diet
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Slow Cooker Chicken-Barley Stew

Try this chicken barley stew recipe made with Progresso® chicken broth from Betty Crocker.

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