POLLO KNORR RECIPES

Name: Chicken Barley Soup
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6
Cuisine: American
Ingredients: 1 teaspoon olive oil; 1 cup chopped carrots; 1 cup chopped onions; 1/2 cup chopped celery; 2 cloves garlic (chopped); 1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked); 7 cups reduced sodium chicken broth; 1/4 cup chopped parsley; 2 bay leaves; 2/3 cup dry pearl barley; fresh ground black pepper (to taste)

CHICKEN BARLEY SOUP RECIPE - SKINNYTASTE

Chicken Barley Soup Recipe - Skinnytaste image

As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley.

Provided by Gina

Categories Soup

Total Time 65 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic (chopped)
1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
7 cups reduced sodium chicken broth
1/4 cup chopped parsley
2 bay leaves
2/3 cup dry pearl barley
fresh ground black pepper (to taste)

Steps:

Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.
Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.
Discard the bay leaves and serve. Makes about 9 cups.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 262 kcal, CarbohydrateContent 24 g, ProteinContent 31 g, FatContent 4 g, CholesterolContent 83 mg, SodiumContent 744 mg, FiberContent 5 g, SugarContent 2 g

CHICKEN BARLEY SOUP RECIPE - SKINNYTASTE

Chicken Barley Soup Recipe - Skinnytaste image

As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley.

Provided by Gina

Categories Soup

Total Time 65 minutes

Prep Time 5 minutes

Cook Time 60 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 cup chopped carrots
1 cup chopped onions
1/2 cup chopped celery
2 cloves garlic (chopped)
1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)
7 cups reduced sodium chicken broth
1/4 cup chopped parsley
2 bay leaves
2/3 cup dry pearl barley
fresh ground black pepper (to taste)

Steps:

Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.
Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.
Discard the bay leaves and serve. Makes about 9 cups.

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