Chicken and Barley Soup
A hearty version of a favorite remedy with barley and pasta became one our favorites. This recipe makes a big pot to have throughout the week.
Servings Prep Time
101 (cup) servings 10minutes
Cook Time
35 minutes
Servings Prep Time
101 (cup) servings 10minutes
Cook Time
35 minutes
Ingredients
  • 1cup chopped celery
  • 1cup chopped onion
  • 2cups baby carrots
  • 8cups fat-free chicken broth
  • 1/2cup pearl barley
  • salt and pepper to taste
  • 2cups bow tie pastauncooked
  • 1/2teaspoon dried basil leaves
  • 2cups skinless coarsely chopped Rotisserie chicken
  • salt and pepper to taste
Instructions
  1. In large nonstick pot coated with nonstick cooking spray, sauté celery, onion, and carrots, about 5-7 minutes. Add broth and barley. Bring to boil, reduce heat, cover, and cook about 20-30 minutes or until barley is done.
  2. Meanwhile, cook pasta according to package directions; drain and set aside. When soup is done, add basil, chicken and season to taste. Heat 5 minutes.
Recipe Notes

Calories 186, Protein (g) 28, Carbohydrate (g) 28, Fat (g) 2, Calories from Fat (%) 10, Saturated Fat (g) 1, Dietary Fiber (g) 3, Cholesterol (mg) 28, Sodium (mg) 137, Protein (g) 14, Total Sugars 3g Diabetic Exchanges: 2 starch, 1.5 lean meat

Terrific Tip: If experiencing taste changes, add extra seasonings as needed to perk up your taste buds. Serve the soup in a mug and if temperature bothers you, serve only warm or room temperature.