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 1 person

xernon says:

PS: cut back on water proportionally when substituting low salt broth for the chicken bouillon granu......

Nutrition Facts Per Serving:

Servings: 8 (1-1/2-cup) servings
Calories 249
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	pounds skinless, boneless chicken breast halves, cut into bite-size pieces
1	teaspoon poultry seasoning
2	tablespoons olive oil
1-1/2	cups chopped fresh mushrooms
1	cup chopped carrot
1/2	cup chopped onion
1/2	cup chopped green sweet pepper
4	cloves garlic, minced
2	tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
1	tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed
1/4	teaspoon ground black pepper
1/8	teaspoon salt
6	cups water
2	tablespoons chicken bouillon granules
1	pound potatoes, cut into 1-inch pieces (about 2-3/4 cups)
1/2	cup quick-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.