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Chunky Chicken-Barley Soup

Prep time 15 mins
Cook time 40 mins
Yield Makes 4 servings (serving size: 1 1/4 cups)
Our users rave about this easy chicken soup. It freezes well, so make a large batch and portion it out for easy lunches.

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

Nutrition 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

How to Make It

  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.