Barley Soup with Chicken and Vegetables

PREP 5 MINS COOK 15 MINS SERVES 4

1 tsp canola oil
1 lb skinless boneless chicken breast halves, cut into 3/4" chunks
1/2 tsp salt
1/4 tsp black pepper
7 cups reduced-sodium vegetable broth
1/2 cup quick-cooking barley
1 (10-oz) packages frozen Italian-style vegetables
1 cup sliced white mushrooms


1. Heat the oil in a nonstick Dutch oven over medium-high heat.
Sprinkle the chicken with the salt and pepper.
Add to the Dutch oven and cook, stirring, until golden, about 3 minutes.

2. Add the broth to the Dutch oven and bring to a boil over medium-high heat.
Add the barley. Reduce the heat and simmer, covered, about 8 minutes.
Stir in the vegetables and mushrooms; cook until the barley and vegetables are tender,
about 4 minutes longer.

PER SERVING (ABOUT 2 1/4 CUPS): 231 CAL, 4 G FAT, 1 G SAT FAT, 0G TRANS FAT, 66 MG CHOL, 823 MG SOD, 18 G CARB, 3 G FIB, 30 G PROT, 34 MG CALC.
PointsPlus Value: 5


The easiness of the pre-packaged frozen vegetables saved a lot time - and am really enjoying this discovery of the quick-cooking barley!


Well needless to say - We don't even have left-overs for tomorrow lunch! Our teenagers devoured this batch of soup in no time! So - YES - this recipe is a keeper! Loved by all!