Skip to main content
delivery
cart
login
reviews
Prepared Meals 
 

Send a Meal Blog

Saturday, January 19 2013

The barley adds texture, flavor, and a healthy dose of fiber to this heart healthy main dish soup recipe.

 


 
Chicken Vegetable Soup
Recipe from 
Servings: 8 (1 1/2-cup) servings
Prep Time: 45 mins
Total Time: 1 hr
 
 
ingredients
  •  
     pounds  skinless, boneless chicken breast halves, cut into bite-size pieces
  •  
     teaspoon  poultry seasoning
  •  
     tablespoons  olive oil
  •  
    1-1/2  cups  chopped fresh mushrooms
  •  
     cup  chopped carrot
  •  
    1/2  cup  chopped onion
  •  
    1/2  cup  chopped green sweet pepper
  •  
     cloves  garlic, minced
  •  
     tablespoons  snipped fresh basil or 2 teaspoons dried basil, crushed
  •  
     tablespoon  snipped fresh parsley or 1 teaspoon dried parsley, crushed
  •  
    1/4  teaspoon  ground black pepper
  •  
    1/8  teaspoon  salt
  •  
     cups  water
  •  
     tablespoons  chicken bouillon granules
  •  
     pound  potatoes, cut into 1-inch pieces (about 2-3/4 cups)
  •  
    1/2  cup  quick-cooking barley
  •  
 
directions
In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.
 
In a 5- to 6-quart Dutch oven, heat 1 tablespoon of the oil over medium heat. Add mushrooms, carrot, onion, sweet pepper, garlic, dried basil and parsley (if using), black pepper, and salt; cook for 10 minutes, stirring occasionally. Remove vegetables from Dutch oven; set aside.
 
Add the remaining 1 tablespoon oil to the Dutch oven; heat over medium heat. Add chicken pieces; cook about 5 minutes or until browned, stirring occasionally. Return vegetables to Dutch oven. Stir in the water and chicken bouillon granules. Bring to boiling; stir in potatoes and barley. Return to boiling; reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in fresh basil and parsley (if using). Makes 8 (1 1/2-cup) servings.
 
nutrition information
Per serving: Calories 249, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 66 mg, Sodium 705 mg, Carbohydrate 20 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:33 am   |  Permalink   |  0 Comments  |  Email
Comments:

Post comment
Name
 *
Email Address

Message
(max 750 characters)
*
* Required Fields
Note: All comments are subject to approval. Your comment will not appear until it has been approved.