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Chicken-and-Barley Soup

Chicken-and-Barley Soup

Nutrition Facts
  • cal. (kcal) 307
Chicken-and-Barley Soup
  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 22 mins
  • Carb Grams Per Serving: 27

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves
  • 2 celery stalks, diced
  • 1 large carrot, diced
  • 2 cups sliced white button mushrooms
  • 2 teaspoons Italian seasoning blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup dry white wine
  • 4 cups reduced-sodium chicken broth
  • 1 3/4 cups cooked barley
  • 1 1/2 cups shredded poached chicken
  • 1/2 cup sliced scallions

Directions

  1. Heat oil in a large heavy-bottomed saucepan or soup pot over medium high heat. Add garlic and cook, stirring until fragrant but not browned, 30 seconds to 1 minute. Add celery, carrot, mushrooms, Italian seasoning, salt and pepper and cook, stirring often, until mushrooms have released their juices and vegetables start to soften, 4 to 6 minutes.
  2. Add wine, increase heat to high and bring to a boil. Boil until wine is almost completely evaporated, about 4 minutes. Add broth, cover and bring to a boil. Reduce heat to low and simmer until vegetables are soft, 5 to 8 minutes. Stir in barley, chicken and scallions, increase heat to high and cook until heated through, 1 to 3 minutes.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 307 cal., 11 g total fat (2 g sat. fat), 783 mg sodium, 27 g carb. (4 g fiber), 22 g pro.

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