Chicken and Barley Soup

Chicken and Barley Soup

Soup doesn't need to simmer for hours when you rely on rotisserie chicken, chicken broth, canned tomatoes and quick-cooking barley.

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

6

servings

1
carton (32 oz) Progresso® chicken broth (4 cups)
1
can (14.5 oz) diced tomatoes, undrained
2
medium carrots, sliced (1 cup)
2
medium stalks celery, sliced (1 cup)
1
cup sliced fresh mushrooms (about 3 oz)
1/3
cup uncooked quick-cooking barley
1
teaspoon dried minced onion
2
cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  1. In 3-quart saucepan, mix all ingredients except chicken. Heat to boiling over medium-high heat. Reduce heat to medium. Cover; simmer 15 to 20 minutes or until barley is tender.
  2. Add chicken. Cover; cook about 3 minutes or until chicken is hot.
Makes 6 servings (1 1/3 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
Add 1/2 teaspoon dried thyme leaves to the soup for a savory flavor.
Success
Be sure to use quick-cooking barley because the regular type needs to cook longer than this recipe allows.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 40),
  • Total Fat 4 1/2g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 1000mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 4g,
    • Sugars 3g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 2 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.