Chicken-Vegetable-Barley Soup

  • Prep Time 25 min
  • Total Time 30 min
  • Servings 8

Ingredients

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

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.

Notes










Tips

Expert Tips

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

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

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