Chicken-Vegetable-Barley Soup

Chicken-Vegetable-Barley Soup Recipe
Oxmoor House
Warm up on a cold winter day with a bowl of this simple and healthful soup. It's rich in fiber, potassium, and magnesium—all of which protect against heart disease. Serve this soup with toasted slices of cheese-topped bâtarde, a small French bread loaf.


8 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 21 Minutes
Other: 5 Minutes

Nutritional Information

Calories 156
Caloriesfromfat 0.0 %
Fat 2.9 g
Satfat 0.8 g
Monofat 1.1 g
Polyfat 0.6 g
Protein 15.9 g
Carbohydrate 17.6 g
Fiber 3 g
Cholesterol 29 mg
Iron 0.8 mg
Sodium 494 mg
Calcium 11 mg


5 cups fat-free, less-sodium chicken broth
2 cups shredded rotisserie chicken breast
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen vegetable soup mix with tomatoes
3/4 cup quick-cooking barley
2 cups chopped bagged baby spinach leaves


1. Combine first 5 ingredients in a large Dutch oven. Cover and bring to a boil. Stir in barley; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Remove from heat; stir in spinach, and let stand 5 minutes.

Serve with: Garlic Cheddar Toast


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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