Healthy Ingredient Recipes Healthy Meat & Poultry Recipes Healthy Chicken Recipes Healthy Chicken Soup Recipes Chicken Vegetable Soup Be the first to rate & review! Barley adds texture, flavor and a healthy dose of fiber to this chicken vegetable soup recipe. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on October 4, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Additional Time: 15 mins Total Time: 1 hr Servings: 8 Yield: 8 servings Nutrition Profile: Dairy-Free Diabetes Appropriate Healthy Aging Healthy Immunity High-Protein Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces 1 teaspoon poultry seasoning 2 tablespoons olive oil 1 ½ 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 2-3/4 cups) ½ cup quick-cooking barley Directions 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). Photography / Kelsey Hansen, Styling / Sammy Mila Rate it Print Nutrition Facts (per serving) 249 Calories 5g Fat 20g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 1/2 cups Calories 249 % Daily Value * Total Carbohydrate 20g 7% Dietary Fiber 3g 10% Total Sugars 3g Protein 29g 59% Total Fat 5g 6% Saturated Fat 1g 4% Cholesterol 66mg 22% Vitamin A 2686IU 54% Vitamin C 22mg 24% Folate 14mcg 3% Sodium 705mg 31% Calcium 36mg 3% Iron 2mg 9% Magnesium 50mg 12% Potassium 666mg 14% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved