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Barley-Vegetable Chicken Soup

This chicken soup recipe is made with healthy whole grain barley instead of white noodles or rice.
MAKES: 8 servings
SERVING SIZE: 1 1/2 cup
CARB GRAMS PER SERVING: 14
Rated : 
 by 1 person
Barley-Vegetable Chicken Soup
 

Nutrition Facts Per Serving:

  • Servings Per Recipe: 8
  • cal.(kcal): 137
  • Fat, total(g): 1
  • chol.(mg): 33
  • sat. fat(g): 0
  • carb.(g): 14
  • fiber(g): 3
  • pro.(g): 18
  • sodium(mg): 631
  • Diabetic Exchanges

  • Vegetables(d.e): 1
  • Starch(d.e): 0.5
  • Lean Meat(d.e): 2
  • Carb Choice(d.e): 1
  • 8 cups  reduced-sodium chicken broth
  • 1/2 cup  regular barley
  • 4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total), cut into 3/4-inch cubes
  • 3 stalks celery, sliced
  • 3 medium carrots, sliced
  • 1 medium onion, chopped
  • 1/4 cup  snipped fresh parsley or 2 tablespoons dried parsley flakes
  • 1 tablespoon  snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
  • 1/4 teaspoon  ground black pepper
  • 1 cup  chopped green, yellow, and/or red sweet pepper

1. In a 4-quart Dutch oven, bring broth to boiling; add barley. Return to boiling; reduce heat. Cover and simmer for 30 minutes.

2. Add chicken, celery, carrots, onion, dried parsley (if using), sage, and black pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes. Add sweet pepper; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender. Stir in fresh parsley (if using). Makes 8 (1 1/2-cup) main-dish servings.)

Make Ahead Tip
  • Make-Ahead Directions: Prepare as directed. Let cool for 30 minutes. Transfer to airtight freezer containers. Seal, label, and freeze for up to 3 months. Thaw in the refrigerator overnight (soup may still be a little icy). Place soup in a saucepan; heat through over medium-low heat, stirring occasionally.

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