Pinterest

176
Print

415
Save

166
Facebook

22
Email

42

Rosemary Chicken Barley Soup

Name: Rosemary Chicken Barley Soup
Prep time: 10 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 tablespoons butter or cooking oil; 1 yellow onion, chopped; 3 large carrots, diced; 2 large celery, diced; 2 cloves garlic, minced; 1/2 cup uncooked pearl barley; 8 cups Progresso™ Chicken Broth; 1 1/2 pounds chicken breast (about 2 large breasts); 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried); 2 teaspoons chopped fresh rosemary (or 1 teaspoon dried); 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 bay leaves; 1/4 cup chopped parsley

0 Ratings

1 Comments

Prep 10 min
Total 1 hr 15 min
Servings 6

A deliciously satisfying soup that's easy to make, low fat, and full of flavor! MORE+ LESS-

By Daring Gourmet

Updated April 15, 2015

Make with

Progresso Broth

Ingredients

tablespoons butter or cooking oil

yellow onion, chopped

large carrots, diced

large celery, diced

cloves garlic, minced

1/2

cup uncooked pearl barley

cups Progresso™ Chicken Broth

1 1/2

pounds chicken breast (about 2 large breasts)

teaspoon chopped fresh thyme (or 1/2 teaspoon dried)

teaspoons chopped fresh rosemary (or 1 teaspoon dried)

teaspoon salt

1/2

teaspoon freshly ground black pepper

bay leaves

1/4

cup chopped parsley

Steps

Hide Images

1

Heat the butter or oil in a soup pot over medium-high heat. Cook the onions, carrots and celery until softened, about 10 minutes. Add the garlic and cook for another minute. Add the barley and cook for another minute.
2

Add all remaining ingredients except for the parsley. Bring it to a boil, reduce the heat to medium-low, cover and simmer for 1 hour. Remove the chicken, dice the meat, and return it to the soup along with the parsley. Heat through and add salt and pepper to taste.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 270
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 12%
Saturated Fat 3 1/2g 18% Trans Fat 0g
Cholesterol: 80mg; 27%
Sodium: 1630mg; 68%
Potassium: 470mg; 13%
Total Carbohydrate: 21g; 7%
Dietary Fiber 4g 18% Sugars 4g
Protein: 29g

% Daily Value*:

Vitamin A: 130%; 130%
Vitamin C: 6%; 6%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

This simple soup has tons of flavor and better yet, makes great leftovers!

Rosemary is an incredibly delicious herb that is powerfully fragrant and flavorful. Just a little bit of it added to a broth goes a long way to infuse it with a wonderful aroma and depth of flavor. That combined with the nutty flavor and chewy texture of barley, a grain that’s super high in protein and fiber, makes this soup a real winner. And it’s low-fat and relatively low carb – score!

Easy to make and tastes great as leftovers, this is a great go-to option when you’re in the mood for a yummy twist on traditional chicken noodle soup.

Gather up your ingredients.

Heat the oil or butter in a soup pot over medium-high heat and cook the onions, celery and carrots until softened, about 10 minutes. Add the garlic and cook for another minute.

Add the barley and cook for another minute.

Add all remaining ingredients, except for the parsley. Bring it to a boil, cover, reduce the heat to medium-low and simmer for one hour.

Remove the chicken and dice the meat. Return it to the pot with the parsley and heat through. Add salt and pepper to taste.

Serve and enjoy!

For more great chicken soups, visit Kimberly’s blog The Daring Gourmet.