Chicken Barley Soup
Serving Size: 10
Hearty chicken barley soup is super satisfying and easy on the pocketbook!
Recipe by:
Cook Times
Cooking Tools Required
5-quart saucepot, Cutting board, Ladle, Measuring cups and spoons, Sharp Knives, Top Stove, Wooden SpatulaIngredients
- 2 tablespoon extra virgin olive oil
- 2 each onion chopped
- 16 ounce white mushroom sliced
- 4 each carrot peeled and diced
- 64 ounce baby red potato cut into small pieces
- 4 clove garlic minced
- 8 cup vegetable broth
- 2 cup water
- 1 cup pearl barley rinsed under cold water
- 4 piece boneless skinless chicken breast cut into pieces
- 2 cup frozen green peas
Instructions
- Heat a large pot over medium. Add oil, then onion. Cook until onion starts to soften, about 3 min.
- Add mushrooms, carrots, potatoes and garlic. Cook until mushrooms soften, about 3 min. Add broth, water and barley. Boil, then reduce heat to medium-low. Simmer, covered, until barley is tender, about 25 min. Stir in chicken and peas until chicken is cooked through, about 10 min.
Reheating Instructions
Heat on the stovetop or microwave on high power until heated through.
Nutrition
Calories: 319kcal | Carbohydrates: 53g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 29mg | Sodium: 846mg | Potassium: 1270mg | Fiber: 8g | Sugar: 7g | Vitamin A: 720IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 3mg