Chicken-Vegetable-Barley Soup

Name: Chicken-Vegetable-Barley Soup
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters chopped bagged baby spinach leaves; 1 teaspoons freshly ground black pepper; 473 milliliters shredded rotisserie chicken breast; 1 liters fat-free, less-sodium chicken broth; 1 teaspoons kosher salt; 177 milliliters quick-cooking barley; 454 grams package frozen vegetable soup mix with tomatoes

Chicken-Vegetable-Barley Soup might be just the main course you are searching for. One portion of this dish contains around 13g of protein, 2g of fat, and a total of 153 calories. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 26 minutes. It is a good option if you're following a dairy free diet. A mixture of bagged baby spinach leaves, pepper, vegetable soup mix, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Combine first 5 ingredients in a large Dutch oven. Cover and bring to a boil. Stir in barley; cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Ingredients you will need

Barley