CHICKEN-VEGETABLE-BARLEY SOUP
Looking for a stress-free dinner made using Progresso® reduced-sodium chicken broth? Then check out this hearty chicken, barley and veggie soup ready in 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
- Remove from heat; stir in spinach. Let stand 5 minutes before serving.
Nutrition Facts : Calories 160, Carbohydrate 18 g, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg
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Yasmeen Kareem
kareem.yasmeen97@gmail.comI've made this soup several times now and it's always a hit. My family loves it!
Brad Perkins
b12@gmail.comDelicious!
Sarvan Kumar
kumar@gmail.comThis soup is a great way to use up leftover chicken and vegetables. It's also a very affordable meal to make.
Amaranth Roopnarine
amaranth@hotmail.co.ukEasy to make and so flavorful! Will definitely make again.
Seif ELdeen
eldeen.seif9@hotmail.comThis soup was incredibly delicious and comforting. I made it on a cold, rainy day and it was the perfect meal to warm me up. The barley added a nice heartiness to the soup and the vegetables were tender and flavorful. I would definitely recommend thi