You are here

Spring Chicken & Barley Soup

Spring Chicken & Barley Soup

Nutrition Facts
  • cal. (kcal) 265
Spring Chicken & Barley Soup
  • Makes: 4 servings
  • Prep: 45 mins
  • Start to Finish: 1 hr 15 mins
  • Carb Grams Per Serving: 28

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 2 cloves garlic, divided
  • 6 cups reduced-sodium chicken broth
  • 1 large bone-in chicken breast, (10-12 ounces), skin removed, trimmed
  • 1/3 cup pearl barley
  • 1 15 - ounce can diced tomatoes
  • 1 cup trimmed and diagonally sliced asparagus, (1/4 inch thick)
  • 1 cup fresh or thawed frozen peas
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper, to taste
  • 1/2 cup lightly packed torn fresh basil leaves
  • 1 strip orange zest, (1/2 by 2 inches)

Directions

  1. Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes. Grate or finely chop 1 clove garlic; add to the pan and cook, stirring, until fragrant, about 1 minute. Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon. Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
  2. Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
  3. When the barley is done, add the chicken, tomatoes and juice, asparagus, peas, salt and a grinding of pepper; return to a simmer. Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
  4. Coarsely chop the remaining garlic clove. Gather basil, orange zest and the garlic and finely chop together. Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.
  5. Tip: MAKE AHEAD TIP: Prepare through Step 3, cover and refrigerate for up to 2 days. Reheat the soup, thin with broth if desired and finish with Step 4 just before serving.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 265 cal., 6 g total fat (2 g sat. fat), 39 mg chol., 745 mg sodium, 28 g carb. (7 g fiber), 24 g pro.

Love it? Share now!

Comments

Loading comments...