Sensational, Skinny Turkey Barley 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
- 2 cloves fresh garlic, minced (or 1 teaspoon from a jar)
- 1½ cups carrots, sliced
- 1½ cup celery, sliced
- 1½ cup onions, chopped
- 4 cups (16 ounces) cooked turkey breast (skin removed), diced
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- Fresh ground pepper, to taste
Instructions
- In a large pot, add chicken broth and barley. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
- In the meantime, in a microwave-safe bowl add the garlic, carrots, celery, and onions. Cook for about 2 minutes until vegetables are slightly softened.
- Add vegetables and garlic to broth. Cook uncovered for 30 minutes.
- Stir in thyme, sage and a little pepper. Continue to cook uncovered for 25 minutes.
- Stir in cooked turkey and cook 5 minutes longer.
Nutrition
Serving: 2cupsCalories: 246kcalCarbohydrates: 34gProtein: 22gFat: 2gCholesterol: 33mgSodium: 1575mgFiber: 8gSugar: 7g