Name: Chicken Vegetable Soup
Prep time: 45 min
Total time: 60 min
Ingredients: 2 pounds skinless, boneless chicken breast halves, cut into bite-size pieces; 1 teaspoon poultry seasoning; 2 tablespoons olive oil; 1.5 cups chopped fresh mushrooms; 1 cup chopped carrot; 0.5 cup chopped onion; 0.5 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; 0.25 teaspoon ground black pepper; 0.125 teaspoon salt; 6 cups water; 2 tablespoons chicken bouillon granules; 1 pound potatoes, cut into 1-inch pieces (about 2-3/4 cups); 0.5 cup quick-cooking barley

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.

EatingWell Test Kitchen

Updated on October 4, 2021

Prep Time:

45 mins

Additional Time:

15 mins

Total Time:

1 hr

Servings:

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

Nutrition Facts (per serving)

249	Calories
5g	Fat
20g	Carbs
29g	Protein

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.