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–+ servings

Yummy Chicken Barley Soup

Yummy Chicken Barley Soup

Ingredients
  

  • 1 (48 oz.) container Swanson’s reduced-sodium chicken broth
  • 1 (32 oz.) container Swanson’s reduced-sodium chicken broth
  • 1 cup dried pearl barley, see shopping tips
  • 1 teaspoon olive oil
  • 2 cloves fresh garlic, minced
  • 1½ cups carrots, sliced
  • 1½ cups celery, sliced
  • 1½ cups onions, chopped
  • 1 (12 oz) bag peeled and chopped butternut squash or 2½ cups butternut squash, peeled and chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • Fresh ground pepper, to taste
  • 1 pound cooked chicken or turkey (boneless, skinless), cubed

Instructions
 

  • In a large pot, add all chicken broth and barley. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
  • In the meantime, in a nonstick pan add olive oil, garlic, carrots, celery and onions. Sauté until soft (~ 5 minutes).
  • Add sautéed vegetables to the broth. Cook uncovered for 30 minutes.
  • Add butternut squash, thyme, sage and fresh ground pepper. Continue to cook uncovered for 25 minutes. Add the cooked chicken and stir with a rubber spatula so the squash doesn’t get mushy. Cook for 5 minutes more.
  • This soup freezes great.

Nutrition

Serving: 1cupCalories: 142kcalCarbohydrates: 22gProtein: 5gFat: 1gSaturated Fat: 0.2gCholesterol: 18mgSodium: 503mgFiber: 5gSugar: 2gBlue Smart Points: 4Green Smart Points: 4Plus Points: 3