Chunky Chicken-Barley Soup
9/13/08 Very good. Extremely easy. No leftovers. 11 carbs/cup. I usually add an entire rotisserie chicken.
- Preparing Time: 15 minutes
- Total Time: 55 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 4 cloves garlic minced
- 1/2 cup barley
- 3 1/2 cups water
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup celery chopped
- 4 tsp olive oil
- 1/2 tsp dried thyme
- 2 cups onion chopped
- 2 cups carrots chopped
- 7-8 cups low fat, low salt chicken broth
- 2 cups chicken chopped cooked
- Carbohydrate 208.011046203619 g
- Cholesterol 43.98625 mg
- Fat 11.7082094652652 g
- Fiber 37.3684027942909 g
- Protein 40.4770085424853 g
- Saturated Fat 3.3894889674162 g
- Serving Size 1 1 Serving (2424g)
- Sodium 8251.12650743223 mg
- Sugar 170.642643409328 g
- Trans Fat 1.78988163081587 g
- Calories 1050 calories
Saute onion, carrots, celery and garlic in hot oil in a large Dutch oven over medium-high heat for 5 minutes. Add chicken broth, water,seasonings and barley. Bring to a boil, reduce heat, and simmer, partially covered, 25 minutes or until vegetables are tender. Add chicken and heat an additional 10 minutes until barley is tender.
