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Chicken-Vegetable-Barley Soup

chicken-vegetable-barley soup Entree
Chicken-Vegetable-Barley Soup
  • Prep 25 min
  • Total 30 min
  • Servings 8

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!

Updated February 6, 2012
Progresso Broth
Make with
Progresso Broth

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

Steps

  • 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.

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

Nutrition Facts

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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