Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5

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

Frances Johnson, Cropwell, Alabama
Recipe by Southern Living October 2006

Gallery

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Yield:
Makes 4 servings (serving size: 1 1/4 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

208 calories; calories from fat 17%; fat 3.9g; saturated fat 0.8g; mono fat 2.1g; poly fat 0.7g; protein 15.4g; carbohydrates 28.4g; fiber 6g; cholesterol 30mg; iron 1.4mg; sodium 674mg; calcium 46mg.
Advertisement
Advertisement