OH CHICKEN SOUP… THEY CALL IT FOOD FOR THE SOUL, AND IT CERTAINLY HITS THE SPOT WHEN I’M UNDER THE WEATHER. I ALSO JUST LOVE MAKING THIS CHICKEN SOUP (AND OTHER SOUPS) DURING THE WINTER TO GET SOME EXTRA BONE BROTH INTO MY DIET.
8 cups reduced-sodium chicken broth
1/2 cup regular barley
4 skinless, boneless chicken breast halves,
(1 to 1-1/4 lbs total), cut into 3/4-inch cubes
3 celery ribs, sliced
3 medium size carrots, sliced
1/2 cup chopped onions
2 tbsp dried parsley
1 tsp dried sage or rosemary, crushed
1/4 tsp ground black pepper
1 cup chopped bell peppers
1. In a 4-quart Dutch oven, bring broth to a boil; add barley. Return to boiling; reduce heat.
Cover and simmer for 30 minutes.
2. Add in the chicken, celery, carrots, onion, dried parsley, sage, and black pepper to Dutch oven. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
3. Add in the bell peppers; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender then stirin the parsley.
Yield: 8 Servings
Serving Size: 1-1/2 cups per serving
Fat 1 g,
Cholesterol 33 mg,
Carbohydrates 14 g,
Sodium 631 mg,
Fiber 3 g,
Protein 18 g
WWP: 3 POINTS