Chunky Chicken-Barley Soup

By melissaf

Ingredients

• 1 cup chopped onion
• 1 cup chopped carrot
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 2 (14 1/2-oz.) cans low-sodium, fat-free chicken broth
• 1 3/4 cups water
• 1/4 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1 cup chopped cooked chicken
• 1/2 cup uncooked quick-cooking barley

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

Ingredients

1 cup chopped onion

1 cup chopped carrot

1/2 cup chopped celery

2 garlic cloves, minced

2 teaspoons olive oil

2 (14 1/2-oz.) cans low-sodium, fat-free chicken broth

1 3/4 cups water

1/4 teaspoon salt

1/4 teaspoon dried thyme

1/4 teaspoon pepper

1 cup chopped cooked chicken

1/2 cup uncooked quick-cooking barley

Preparation

1. Sauté first 4 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes. Add chicken broth, 1 3/4 cups water, and next 3 ingredients. Bring to a boil; reduce heat, and simmer, partially covered, 23 to 25 minutes or until vegetables are tender.

2. Add chicken and barley; cook 8 to 10 minutes or until barley is tender.

Nutritional Information

Amount per serving

Calories:

208

Calories from fat:

17%

Fat:

3.9g

Saturated fat:

0.8g

Monounsaturated fat:

2.1g

Polyunsaturated fat:

0.7g

Protein:

15.4g

Carbohydrate:

28.4g

Fiber:

6g

Cholesterol:

30mg

Iron:

1.4mg

Sodium:

674mg

Calcium:

46mg

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