Chunky Chicken-Barley Soup

Our users rave about this easy chicken soup. It freezes well, so make a large batch and portion it out for easy lunches.

Yield:

Makes 4 servings (serving size: 1 1/4 cups)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 40 Minutes

Nutritional Information

Calories 208
Caloriesfromfat 17 %
Fat 3.9 g
Satfat 0.8 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 15.4 g
Carbohydrate 28.4 g
Fiber 6 g
Cholesterol 30 mg
Iron 1.4 mg
Sodium 674 mg
Calcium 46 mg

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.

Note:

Frances Johnson, Cropwell, Alabama,

October 2006