Chicken Vegetable Soup Recipe
Chicken Vegetable Soup-is an easy, hearty and delicious recipe for a great fall or winter meal. Ingredients include: Chicken, celery, carrots, onions and bell peppers with barley combined and cooked on the stovetop. This is loaded with vegetables and takes about 1 hour total time from start to finish. It is also a healthy, low calories, low fat, low carbohydrates, low cholesterol, Weight Watchers (3) PointsPlus recipe.
Ingredients
- 8 cups reduced-sodium chicken broth
- 1/2 cup regular barley
- 4 skinless, boneless chicken breast halves,
- (1 to 1-1/4 lbs total), cut into 3/4-inch cubes
- 3 celery ribs, sliced
- 3 medium size carrots, sliced
- 1/2 cup chopped onions
- 2 tbsp dried parsley
- 1 tsp dried sage or rosemary, crushed
- 1/4 tsp ground black pepper
- 1 cup chopped bell peppers
Directions
- 1. In a 4-quart Dutch oven, bring broth to a boil; add barley. Return to boiling; reduce heat.
- Cover and simmer for 30 minutes.
- 2. Add in the chicken, celery, carrots, onion, dried parsley, sage, and black pepper to Dutch oven. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
- 3. Add in the bell peppers; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender then stir in the parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 8 servings | |
| Calories 87 | |
| Calories from Fat 5 | 6% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 406mg | 17% |
| Potassium 401mg | 11% |
| Total Carbs 15.07g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 2.36g | 2% |
| Protein 5.57g | 9% |
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