savings in
 
Ingredients
  • see savings
    On Sale
    2   pounds 
    skinless, boneless chicken breast halves, cut into bite-size pieces
  • see savings
    On Sale
    1   teaspoon 
    poultry seasoning
  • see savings
    On Sale
    2   tablespoons 
    olive oil
  • see savings
    On Sale
    1 1/2  cups 
    chopped fresh mushrooms
  • see savings
    On Sale
    1   cup 
    chopped carrot
  • see savings
    On Sale
    1/2  cup 
    chopped onion
  • see savings
    On Sale
    1/2  cup 
    chopped green sweet pepper
  • see savings
    On Sale
    4   cloves 
    garlic, minced
  • see savings
    On Sale
    2   tablespoons 
    snipped fresh basil or 2 teaspoons dried basil, crushed
  • see savings
    On Sale
    1   tablespoon 
    snipped fresh parsley or 1 teaspoon dried parsley, crushed
  • see savings
    On Sale
    1/4  teaspoon 
    ground black pepper
  • see savings
    On Sale
    1/8  teaspoon 
    salt
  • see savings
    On Sale
    6   cups 
    water
  • see savings
    On Sale
    2   tablespoons 
    chicken bouillon granules
  • see savings
    On Sale
    1   pound 
    potatoes, cut into 1-inch pieces (about 2-3/4 cups)
  • see savings
    On Sale
    1/2  cup 
    quick-cooking barley

Directions
1.
In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
2.
In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
3.
Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using). Makes 8 (1-1/2-cup) servings.
Nutrition information
Per Serving: cal. (kcal) 249, Fat, total (g) 5, chol. (mg) 66, sat. fat (g) 1, carb. (g) 20, fiber (g) 3, pro. (g) 29, sodium (mg) 705, Vegetables () 0.5, Starch () 1, Lean Meat () 3.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Barley-Vegetable Chicken Soup
Barley-Vegetable Chicken Soup

Soul-soothing and simple, this colorful chicken-vegetable soup is low in calories and blessed with barley's whole-grain goodness. To make easy work of snipping fresh parsley, just place the herb in a small cup, snip away with kitchen shears, and pour. No cutting board to clean!

 Articles
Chicken Noodle Soup: An Easy Way to Make a Comforting Classic
...: improving my barely-there cooking skills by making 40 new-to-me recipes. A chicken noodle soup... cold and needed easy-to-eat comfort food. For a seasoned home cook, chicken noodle soup may be a simple.... Logically, then, my first step was to search "easy chicken noodle soup recipe" and choose... read more...
Cauliflower Soup with Parsnips: Best of the Blogs
... thought we'd turn to our favorite blogs to see what's cooking -- like cauliflower soup, perhaps -- on some... to find this recipe for Cauliflower and Parsnip Soup -- now that's a warming healthy winter soup if ever... and Parsnip Soup for you." One thing we love about this cauliflower soup recipes are the beautiful photographs... read more...
10 Best Stew and Soup Recipes for Midwinter
... vegetables and spicing things up Mexican-style will make chicken soup even heartier. Feel free to substitute... their carnivore companions. Mexican Chicken Minestrone Chicken noodle soup's the greatest -- but can we really say...When it comes to wintertime stew and soup recipes, I'm ex-TREME-ly demanding. They'd better... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products