Chicken Barley Soup

Submitted by Kizzikate

"Good for what ails you! Even better the next day. From Cooking Light Magazine."

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 4

ingredients

• 236.59 ml onion, chopped
• 118.29 ml celery, chopped
• 236.59 ml carrot, chopped
• 2 garlic cloves, minced
• 29.58 ml olive oil
• 2 (793.78 g) can low sodium chicken broth
• 414.03 ml water
• 1.23 ml salt
• 1.23 ml thyme
• 1.23 ml black pepper
• 236.59 ml chopped cooked chicken
• 118.29 ml raw quick-cooking barley

directions

1. In a large dutch oven, saute onion, celery, carrots, & garlic in olive oil for 5 minutes. Add broth, water, salt, thyme, & pepper.Bring to a boil.
2. Reduce heat & simmer, partially covered, for 25 minutes.
3. Add chicken & barley. Cook for 10 minutes.

Reviews

[Larawithoutau]

I had a rotisserie chicken that I used to make the stock (did not use chicken broth). I otherwise, followed the recipe only adding a can of low sodium vaccuum packed corn (I love chicken corn soup). The barley is a nice change from egg noodles and also healthier. We enjoyed this a lot. Thanks for sharing!

 

[SonnyHavens]

I added two cups of precooked barley to increase fiber.

 

[gdmart]

Excellent soup... boiled my chicken breasts and used the stock instead of the water. Also added some multi-colored spiral macaroni and a can of roasted tomatoes. Came out awesome!

 

[bmartin1958]

Made as directed. This is a new favorite. So quick and easy. And so delicious. It was good last night and downright tasty today for lunch. I will be making this on a regular basis.

 

[Annacia]

Delicious soup thats low in fats and easy on the diet. I had a bit of red pepper that I added to use it up. Barley is a wonderful grain that I under use and I really enjoy finding a lovely recipe that showcases it. I think that the addition of mushrooms would be good too. Made for Soup's On. Diabetic Forum- Jan'10