Chicken-Vegetable-Barley Soup

Chicken-Vegetable-Barley Soup

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!

Prep Time

25

Minutes

Total Time

30

Minutes

Makes

8

servings

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
  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.
Makes 8 servings (1 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Healthy Tip
This simple soup is rich in fiber, potassium and magnesium—all of which protect against heart disease.

Nutrition Information:

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