Chicken and Barley Soup
A warm and nourishing soup for the winter months.
Servings: 4
Ingredients
- 500 g. boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion chopped, 100 g.
- 2 carrots chopped, 200 g.
- 2 celery stalks large chopped, 60 g.
- 4 cups chicken broth 1 l
- ½ cup pearl barley 90 g.
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.
- Remove the chicken from the pot and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Return the chicken to the pot.
- Add the chicken broth, pearl barley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the barley is tender. Serve hot.
Notes
Just 2 WW points per serving.
Nutrition
Serving: 503g | Calories: 278kcal | Carbohydrates: 28g | Protein: 34g | Fat: 3.7g | Saturated Fat: 0.8g | Cholesterol: 91mg | Sodium: 271mg | Potassium: 770mg | Fiber: 6.1g | Sugar: 4g | Calcium: 48mg | Iron: 1.3mg