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 Southern Living

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Recipe Time

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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

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