Fiber Rich Chicken, Barley and Butternut Squash Soup
Ingredients
- 1 (48 ounces) container Swanson’s reduced-sodium chicken broth
- 1 (32-oz) container Swanson’s reduced-sodium chicken broth
- 1 cup dried pearl barley
- 1 teaspoon olive oil
- 2 cloves fresh garlic, minced
- 1½ cups carrots, sliced
- 1½ cups celery, sliced
- 1½ cups onions, chopped
- 1 pound chicken breasts, (boneless, skinless), cubed
- 1 (12 oz) bag pre-peeled, pre-chopped butternut squash or 2 ½ cups butternut squash, peeled and chopped, see shopping tips
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- Fresh ground pepper, to taste
Instructions
- In a large pot add the chicken broth and barley. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
- In the meantime, in a nonstick pan add the olive oil, garlic, carrots, celery, onions, and sauté until soft (~ 5 minutes).
- Add the sautéed vegetables to the broth. Cook uncovered for 30 minutes.
- Add the chicken, butternut squash, thyme, sage and fresh ground pepper. Continue to cook uncovered for 30 minutes. Stir a few times with a rubber spatula so the squash doesn’t get mushy.
- This soup freezes great.
Nutrition
Serving: 1cupCalories: 142kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 0.2gCholesterol: 18mgSodium: 503mgFiber: 5gSugar: 2gPlus Points: 3