Appetizers / Soups / Salads

Chicken Barley and Bean soup is for Soup.

Chicken Barley and Bean soup takes 20 minutes to prepare.

Chicken Barley and Bean soup takes 300 minutes to cook.

Chicken Barley and Bean soup makes 9 servings.

The ingredients for Chicken Barley and Bean soup are:

1 medium (2-1/2" dia) Onions, chopped
2 stalk, medium (7-1/2" - 8" lon Celery, chopped
3 large (7-1/4" to 8-1/2" long) Carrots, chopped
16 oz boneless, skinless chicken breast, chopped bite-size (2 breasts)
.75 cup Barley, pearled, raw
4 serving Pacific Foods Organic Free Range Chicken Broth Low Sodium
1.75 cup Hunt's Fire Roasted Diced Tomato (1 can)
1 tbsp Butter, unsalted
1 cup Peas, frozen
1 cup kernels Yellow Sweet Corn, Frozen
30 beans (4" long) Green Beans (snap), chopped
.25 tsp Turmeric, ground
0.25 tsp Pepper, black
1.5 cup, sliced Zucchini, chopped
1.75 cup White Beans - Goya Small white beans (1 can, drained & rinsed to reduce sodium)

Here is how you make Chicken Barley and Bean soup:

Dice onion, celery and carrots and saute in butter until onion is just starting to brown. Dice the chicken, add to the pan and continue to saute until the chicken is browned and no longer pink (about 10 minutes). Deglaze the pan with about 1/2 cup of water, and transfer everything to the slow cooker. In the slow cooker, add another 2 cups of water, the broth, barley, turmeric, black pepper and 1 can of the diced tomatoes. Cook on high for 4 hours (or on low for 7 hours). For the last hour, chop add the green beans, frozen corn, frozen peas, the can of small white beans, and chopped zucchini (I cut it in quarters lengthwise, then slice/dice). Cook for 1 more hour on high, until the green beans and zucchini are done.Serving Size:?Makes 9 1.5 cup servings

The nutritional information for Chicken Barley and Bean soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 226.9

• Total Fat: 2.9 g
• Cholesterol: 34.6 mg
• Sodium: 408.3 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 9.0 g
• Protein: 17.9 g