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Hearty Chicken and Barley Soup

Categories: Low-fat
Type: Soups and Stews

Pearling barley removes most of its nutrients, so try the hulled variety for this chicken and barley soup.

Serves: 8 servings


  • 2 bone-in skinless chicken breast halves (about 8 ounces each)
  • 5 cups water or unsalted chicken broth
  • 1/2 cup hulled or pearled barley
  • 1 tablespoon plus 1 teaspoon instant chicken bouillon granules
  • 1 1/2 teaspoons crushed fresh garlic
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon ground black pepper
  • 2 cups sliced fresh mushrooms
  • 2 cups diced unpeeled potatoes (about 2 medium)
  • 3/4 cup chopped yellow onion
  • 3/4 cup sliced carrots
  • 3/4 cup sliced celery (include the leaves)

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  1. Rinse the chicken with cool water, and place the chicken, water or broth, barley, bouillon granules, garlic, poultry seasoning, and pepper in a 3-quart pot. Bring the mixture to a boil over medium-high heat. Then reduce the heat to low, cover, and simmer for about 30 minutes, or until the chicken is tender and no longer pink inside.
  2. Remove the chicken from the pot, and set aside. Add the mushrooms, potatoes, onion, carrots, and celery to the pot, and increase the heat to return the mixture to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, for 25 additional minutes, or until the barley and vegetables are tender and the flavors are well blended.
  3. Pull the chicken meat from the bones, and tear or dice it into bite-sized pieces. Add the chicken to the soup, and simmer for 5 additional minutes. Ladle the soup into individual serving bowls, and serve hot.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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