savings in
 
Ingredients
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    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

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 Tip
  • 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
Per Serving: cal. (kcal) 137, Fat, total (g) 1, chol. (mg) 33, sat. fat (g) 0, carb. (g) 14, fiber (g) 3, pro. (g) 18, sodium (mg) 631, Vegetables () 1, Starch () 0.5, Lean Meat () 2, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
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Barley-Vegetable Chicken Soup

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