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Chicken-Vegetable-Barley Soup

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Chicken-Vegetable-Barley Soup
  • Prep 25 min
  • Total 30 min
  • Servings 8
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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 Feb 6, 2012

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
Make With
Make With
Progresso Broth

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    This simple soup is rich in fiber, potassium and magnesium—all of which protect against heart disease.

Nutrition

160 Calories, 3g Total Fat, 16g Protein, 18g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
160
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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