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Chunky Chicken And Barley Soup

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Ingredients

Adjust Servings:
1 cup onion, chopped
1 cup carrot, chopped
1/2 celery, chopped
1 garlic clove, minced
2 teaspoons olive oil
2 (14 1/2 ounce) cans low-sodium low-fat chicken broth
1 3/4 cups water
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 cup chicken, chopped
1/2 cup quick-cooking barley

Nutritional information

131.8
Calories
26 g
Calories From Fat
2.9 g
Total Fat
0.5 g
Saturated Fat
0 mg
Cholesterol
174.6 mg
Sodium
24.1 g
Carbs
5.5 g
Dietary Fiber
3.2 g
Sugars
3.6 g
Protein
207g
Serving Size

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Chunky Chicken And Barley Soup

Features:
    Cuisine:

    Delicious soup! I made just as directed and hubby and I loved it. Have leftovers for today. Thanks!

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Chunky Chicken and Barley Soup, This is a great soup that comes together fast Great for those chilly fall evenings This recipe comes from Southern Living , Delicious soup! I made just as directed and hubby and I loved it Have leftovers for today Thanks!, Really good! I added 1 more clove of garlic and 1/4 tsp pepper Threw everything in my crockpot for 3 hours on low and 3 hours on high It looked lovely and tasted even better! I’ll have to remember this during cold season


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    Steps

    1
    Done

    Saute First 4 Ingredients in Hot Oil in Large Dutch Oven Over Medium High Heat 5 Minutes.

    2
    Done

    Add Chicken Broth, Water, and Next 3 Ingredients.

    3
    Done

    Bring to a Boil; Reduce Heat and Simmer, Partially Covered, 23 to 25 Minutes or Until Vegetables Are Tender.

    4
    Done

    Add Chicken and Barley. Cook 8 to 10 Minutes or Until Barley Is Tender.

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    Dylan Carter

    Culinary ninja skilled in the art of creating delectable dishes with precision and speed.

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