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 min
  • Total Time 30 min
  • Servings 8

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

  • 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
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.