Barley-Vegetable Chicken Soup
Fresh, healthy vegetables pair with hearty barley, chicken breasts, and touch of sage for a warm-you-up winter meal.
8 cups reduced-sodium chicken broth
1/2 cup regular barley
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1/2-inch pieces
1 1/2 cups sliced carrots
3 stalks sliced celery
3/4 cup chopped onion
1 cup chopped green and/or red sweet pepper
1 garlic clove, minced
1/4 cup snipped fresh parsley (or 2 tablespoons dried parsley)
1 tbs snipped fresh sage or rosemary (or 1 tsp dried sage or rosemary, crushed)
1/4 tsp ground black pepper
1. In a large Dutch oven bring chicken broth to a boil.
2. Add barley. Return to boiling; reduce heat. Simmer, covered, for 30 minutes.
3. Add chicken, celery, carrots, onion, dried parsley (if using), snipped fresh or dried sage, and black pepper. Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is no longer pink and vegetables are tender. Stir in sweet pepper and fresh parsley (if using).
4. Cool and serve!
Calories 137, Protein 18g, Carbohydrate 14g, Fat, total 1g, Cholesterol 33mg, Dietary Fiber, total 3g, Sodium 631mg