SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Print layout Full Page | 3x5 | 4x6

Chicken-and-Barley Soup

Chicken-and-Barley Soup
Makes: 4  servings Prep 10 mins Cook 22 mins


  • 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


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.

From FitnessMagazine.com