Saturday, September 26, 2015

{soups-salads-and-salad-dressings} Chicken & Barley Vegetable Soup


Chicken & Barley Vegetable Soup

This is an excellent soup. It is easy to make and has great
flavor. I didn't have ground chicken so took 2 skinless, boneless chicken
breasts and chopped fine and used regular barley instead of quick-cook. I
cooked this about about 90 minutes till done.

Recipe By : Family Circle Healthy Home-Style Cooking Vol. 1
Serving Size : 6 Preparation Time:
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Nonstick cooking spray
1 pound ground uncooked chicken or turkey
5 cups water
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup vegetable juice or hot-style vegetable juice
1/3 cup quick-cooking barley
1/3 cup dry split peas, rinsed and drained
3/4 teaspoon salt
1/2 teaspoon dried oregano, crushed
1/4 teaspoon dried basil, crushed
1/4 teaspoon black pepper
1 bay leaf
2 stalks celery with leaves, cut into 1/2-inch slices
1 medium carrot, cut into 1/2-inch slices

1. Lightly coat a Dutch oven with cooking spray. Cook chicken in hot pan
over medium heat 5 minutes or until no longer pink, stirring to break apart.
Drain off fat. Stir in the water, undrained tomatoes, vegetable juice,
barley, peas, salt, oregano, basil, pepper, and bay leaf. Bring to boiling;
reduce heat. Simmer, covered, 30 minutes, stirring occasionally.

2. Stir in celery and carrot. Simmer, covered, for 30 minutes more or until
vegetables and barley are tender, stirring occasionally. Discard bay leaf.
If desired season to taste with additional salt.

Nutrition (provided by recipe author)
Calories: 243
Total Fat: 10g
Cholesterol: 0mg
Sodium: 585mg
Carbohydrates: 19g
Fiber: 5g
Protein: 17g

Recipe Source: Family Circle Healthy Home-Style Cooking Vol. 1


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Another Great Group of *~ Beth ~*



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