Chicken Vegetable Soup

The barley adds texture, flavor, and a healthy does of fiber to this colorful soup.

SERVINGS: 8 (1-1/2-cup) servings

CARB GRAMS PER SERVING: 20

Rated :

by 2people

anonymous says:

Oops, I read wrong recipe! Ignore that last comment!

Nutrition Facts Per Serving:

Servings: 8 (1-1/2-cup) servings
Calories249
Total Fat (g)5
Saturated Fat (g)1
Cholesterol (mg)66
Sodium (mg)705
Carbohydrate (g)20
Fiber (g)3
Protein (g)29
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Starch (d.e.)1
Vegetables (d.e.).5
Very Lean Meat (d.e.)3.5
Fat (d.e.)1

2	poundsskinless, boneless chicken breast halves, cut into bite-size pieces
1	teaspoonpoultry seasoning
2	tablespoonsolive oil
1-1/2	cupschopped fresh mushrooms
1	cupchopped carrot
1/2	cupchopped onion
1/2	cupchopped green sweet pepper
4	clovesgarlic, minced
2	tablespoonssnipped fresh basil or 2 teaspoons dried basil, crushed
1	tablespoonsnipped fresh parsley or 1 teaspoon dried parsley, crushed
1/4	teaspoonground black pepper
1/8	teaspoonsalt
6	cupswater
2	tablespoonschicken bouillon granules
1	poundpotatoes, cut into 1-inch pieces (about 2-3/4 cups)
1/2	cupquick-cooking barley

1. In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.

2. 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.

3. 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.