Chicken-Vegetable-Barley Soup

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.

Yield: 8 servings (serving size: about 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 156
  • Calories from fat: 0.0%
  • Fat: 2.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 15.9g
  • Carbohydrate: 17.6g
  • Fiber: 3g
  • Cholesterol: 29mg
  • Iron: 0.8mg
  • Sodium: 494mg
  • Calcium: 11mg

Ingredients

  • 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

Preparation

  1. 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.
  2. Serve with: Garlic Cheddar Toast
Note:

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 www.choosemyplate.gov.

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