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    396

Chicken-Vegetable-Barley Soup

 1 Ratings
1 Comments
  • Prep Time 25 min
  • Total Time 30 min
  • Servings 8
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    396

Looking for a stress-free dinner made using Progresso® reduced-sodium chicken broth? Then check out this hearty chicken, barley and veggie soup ready in 30 minutes!

Ingredients

5
cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
2
cups shredded deli rotisserie chicken breast (from 2-lb chicken)
1/2
teaspoon kosher (coarse) salt
1/2
teaspoon freshly ground pepper
1
bag (16 oz) frozen vegetables for soup with tomatoes
3/4
cup uncooked quick-cooking barley
2
cups chopped fresh baby spinach leaves

Directions

  • 1 In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
  • 2 Remove from heat; stir in spinach. Let stand 5 minutes before serving.

Expert Tips

This simple soup is rich in fiber, potassium and magnesium—all of which protect against heart disease.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
% Daily Value
Total Fat
3g
0%
Saturated Fat
1g
0%
Sodium
490mg
0%
Total Carbohydrate
18g
0%
Dietary Fiber
3g
0%
Protein
16g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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