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 Calories249 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

Chicken Vegetable Soup
Chicken Vegetable Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

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.

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