Chicken Vegetable Soup

Chicken Vegetable Soup

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From: Diabetic Living Magazine

The barley adds texture, flavor, and a healthy dose of fiber to this heart-healthy main-dish soup recipe.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 teaspoon poultry seasoning
  • 2 tablespoons olive oil
  • 1½ cups chopped fresh mushrooms
  • 1 cup chopped carrot
  • ½ cup chopped onion
  • ½ 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
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon salt
  • 6 cups water
  • 2 tablespoons chicken bouillon granules
  • 1 pound potatoes, cut into 1-inch pieces (about 2- ¾ cups)
  • ½ cup quick-cooking barley

Preparation

  • Prep

  • Ready In

  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).

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 249 calories; 5 g fat(1 g sat); 3 g fiber; 20 g carbohydrates; 29 g protein; 14 mcg folate; 66 mg cholesterol; 3 g sugars; 2,686 IU vitamin A; 22 mg vitamin C; 36 mg calcium; 2 mg iron; 705 mg sodium; 666 mg potassium
  • Nutrition Bonus: Vitamin A (54% daily value), Vitamin C (37% dv)
  • Carbohydrate Servings:
  • Exchanges: ½ vegetable, 1 starch, 3½ lean meat, 1 fat

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