Chicken Vegetable Barley Soup

Great for a cold day, it will keep you full and happy.

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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1/2 cup Raw barley - (pre-cooked per package instructions)
  • 2 1/2 tbsps Dr. Sears' Zone Extra Virgin Olive Oil
  • 4 Carrots - sliced
  • 4 stalks Celery - sliced
  • 1 Yellow onion - diced small
  • 8 oz Mushrooms - sliced
  • 10 oz Boneless skinless chicken breasts
  • 6 cups Kitchen Basics unsalted chicken stock
  • 2 1/2 tsps Dried thyme
  • 10 oz Baby spinach - (10 cups)
Calories 349
Total Fat 11g
Carbohydrates 36g
Fiber 9g
Protein 30g

Instructions

  1. Cut chicken into bite-sized pieces.
  2. In a large Dutch oven heat oil over medium-high heat.
  3. Add carrots, celery, mushrooms and onion. Cook until just tender, about 8 minutes.
  4. Add chicken, season with salt and pepper and cook about 2-3 minutes.
  5. Add stock and thyme and bring to a boil. Cover, reduce heat, add barley and simmer 10 to 12 minutes.
  6. Add spinach and cook until wilted, 1 minute.
  7. Season to taste with salt and pepper.
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