Winter Chicken & Barley Soup Recipe

View Foods that Lower Your Risk of Osteoporosis Slideshow Pictures

Recipes

Sandwiches: Soups

Winter Chicken & Barley Soup

Ingredients:

  • 1 tablespoon olive or canola oil
  • 1/2 cup chopped onion
  • 1 cup chopped celery
  • 2 cups sliced mushrooms (about 6 ounces)
  • 1 tablespoon minced garlic
  • 1 cup chopped carrots
  • 1 1/2 cups chopped, cooked skinless chicken breast (about 7 ounces cooked)
  • 5 cups low-sodium chicken broth
  • 2/3 cup pearl barley
  • 1/4 cup chopped fresh parsley (or 1 tablespoon parsley flakes)
  • 1/3 slivered almonds, toasted (toast by heating over medium heat in nonstick frying pan, stirring often, until golden brown)
  • Pepper to taste
  • Salt to taste (optional)

Preparation:

  1. Add oil to a large nonstick saucepan over medium heat. Stir in onions, celery, mushrooms, and garlic and saute until mushrooms are lightly browned (about 7 minutes).
  2. Stir in carrots, chicken, and broth and bring to boil. Stir in the barley, cover the saucepan, and reduce heat to simmer. Cook for about an hour or until barley is just tender.
  3. Turn off the heat and stir in parsley and almonds. Add pepper to taste and salt to taste if desired.

Yield:
6 servings

Nutritional Information:
Per serving: 246 calories, 18 g protein, 26 g carbohydrate, 9.5 g fat, 2 g saturated fat, 32 mg cholesterol, 6 g fiber, 156 mg sodium. Calories from fat: 33%.

© 2007 Elaine Magee


Quick GuideCooking With Greens in Pictures: Kale, Collards, Bok Choy, and More

Cooking With Greens in Pictures: Kale, Collards, Bok Choy, and More

Subscribe to MedicineNet's Weight Loss/Healthy Living Newsletter

By clicking Submit, I agree to the MedicineNet's Terms & Conditions & Privacy Policy and understand that I may opt out of MedicineNet's subscriptions at any time.

Reviewed on 1/8/2008

Health Solutions From Our Sponsors