Chicken Vegetable Soup

By á-2679

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

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

Details

Servings 8

Preparation

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.