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Chicken Vegetable Soup


This isn't your mom's chicken soup! Barley adds texture, flavor, and a healthy dose of fiber to this colorful (and flavorful) soup.

Nutrition Facts Per Serving:
Servings: 8 (1-1/2-cup) servings
Total Fat (g)5
Saturated Fat (g)1
Cholesterol (mg)66
Sodium (mg)705
Carbohydrate (g)20
Fiber (g)3
Protein (g)29
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0
Diabetic Exchanges
Starch (d.e.)1
Vegetables (d.e.).5
Very Lean Meat (d.e.)3.5
Fat (d.e.)1

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  • 2 poundsskinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 teaspoonpoultry seasoning
  • 2 tablespoonsolive oil
  • 1-1/2 cupschopped fresh mushrooms
  • 1 cupchopped carrot
  • 1/2 cupchopped onion
  • 1/2 cupchopped green sweet pepper
  • 4 clovesgarlic, minced
  • 2 tablespoonssnipped fresh basil or 2 teaspoons dried basil, crushed
  • 1 tablespoonsnipped fresh parsley or 1 teaspoon dried parsley, crushed
  • 1/4 teaspoonground black pepper
  • 1/8 teaspoonsalt
  • 6 cupswater
  • 2 tablespoonschicken bouillon granules
  • 1 poundpotatoes, cut into 1-inch pieces (about 2-3/4 cups)
  • 1/2 cupquick-cooking barley


Servings 8


Step 1

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.

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