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Chicken-Vegetable-Barley Soup

  • 8servings
  • 30minutes
  • 160calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, E
MineralsZinc, Copper, Natrium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 5 cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)

  2. 2 cups shredded deli rotisserie chicken breast (from 2-lb chicken)

  3. 1/2 teaspoon kosher (coarse) salt

  4. 1/2 teaspoon freshly ground pepper

  5. 1 bag (16 oz) frozen vegetables for soup with tomatoes

  6. 3/4 cup uncooked quick-cooking barley

  7. 2 cups chopped fresh baby spinach leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. Remove from heat; stir in spinach. Let stand 5 minutes before serving.

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