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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

45 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, toss chicken breast pieces with the poultry seasoning; set aside.

  • 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.

  • 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 Facts

249 calories; protein 29.4g 59% DV; carbohydrates 20.2g 7% DV; dietary fiber 2.9g 12% DV; sugars 2.5g; fat 4.9g 8% DV; saturated fat 0.8g 4% DV; cholesterol 65.7mg 22% DV; vitamin a iu 2685.5IU 54% DV; vitamin c 21.9mg 37% DV; folate 13.9mcg 4% DV; calcium 35.7mg 4% DV; iron 1.7mg 9% DV; magnesium 49.7mg 18% DV; potassium 665.6mg 19% DV; sodium 705.4mg 28% DV.