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Savory Chicken-Barley Soup
Nothing is more comforting on a cold, blustery day than a steaming bowl of chicken soup.

Ingredients:

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3 chicken breast halves, bone-in, skin removed
2 teaspoons olive oil
1 cup chopped onion
2 cloves garlic, minced
6 cups water
1 can (14 1/2 oz.) fat free, reduced sodium chicken broth
1 can (14 1/2 oz.) petite diced tomatoes
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
3 medium carrots, cut in 1/4-inch slices
2 ribs celery, cut in 1/4-inch slices
3 teaspoons fresh thyme leaves
2 teaspoons chopped parsley
3/4 cup uncooked quick-cooking barley

Preparation:

In a Dutch oven, place oil and heat to medium-high temperature. Add onion and garlic and cook about 5 minutes. Add water, broth, tomatoes, chicken, bay leaves, salt and pepper; heat to boiling. Reduce heat, cover and cook for 25 minutes. Add carrots and celery and cook 10 minutes or until vegetables and chicken are tender. Remove chicken from broth; set aside until cool enough to handle. To soup add barley, thyme and parsley. Heat to boiling; reduce heat and cook 10 minutes or until barley is tender. Remove from heat and let stand 5 minutes. Meanwhile, separate chicken from bones; discard bones. Cut chicken into bite-size pieces. Return chicken to pan and heat through. Makes 6 servings. Per serving (1 1/2 cups) 186 calories.

Nutritional Information:

Servings: 6
Calories: 186
Protein: 16 g
Total Fat: 3.3 g
Saturated Fat: .5 g
Cholesterol: 38 mg
Sodium: 550 mg
Carbohydrates: 25 g


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