Valerie Bertinelli's Grilled Chicken Vegetable Soup

By Valarie

Per serving: 113 calories, 14 g protein, 8 g carbohydrates, 2 g total fat, 0.5 g saturated fat, 2 g fiber, 460 mg sodium

Ingredients

• Ingredients
• Extra-virgin olive oil
• 12 to 14-ounces boneless, skinless chicken breast
• Kosher salt and freshly ground black pepper
• 4 cups reduced-sodium chicken broth
• 1 bay leaf
• 1 carrot, finely chopped
• 1 rib celery, finely chopped
• 1 small zucchini, finely chopped (use pieces with skin only)
• 1/4 cup pearl barley

Details

Servings 6
Adapted from abcnews.go.com

Preparation

Step 1

Directions

COAT A GRILL rack with oil and preheat the grill on high for 5

all over with salt and pepper. Reduce the heat to medium-high and

grill the chicken, over direct heat, with the cover closed, until

both sides, move it to an indirect heat spot on the grill and

Bring the broth and bay leaf to a simmer in a medium saucepan,

then turn off the heat, cover, and set aside.

Bring a few inches of water to a boil in a small saucepan and

salt the water. Add the carrot, celery, and zucchini and return

to a boil. Cook until just tender, for about 2 minutes. Drain and

fresh water, bring to a boil, add salt, and cook the barley

Place the chicken breast on a cutting board and slice crosswise

into thin slices. Reheat the broth if necessary. Discard the bay

Spoon the vegetables and barley into serving bowls, then add the