Recipe Image

Chicken Vegetable Soup

  • 45 m
  • 1 h
Diabetic Living Magazine
“The barley adds texture, flavor, and a healthy dose of fiber to this heart-healthy main-dish soup recipe.”


    • 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


  • 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).
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