Recipe - Barley and Mushroom Chicken Soup


Serves 6

  • 1   tablespoon olive oil
  • 1   medium onion, diced
  • 1   cup red pepper, diced
  • 4   cloves garlic, minced
  • 2   cups mushrooms, bite-size pieces
  • 2   cups broth from Slow-Cook Chicken or store-bought
  • 6   cups water
  • 1   cup cooked chicken, shredded
  • ½  cup hulled or pearled barley
  • 2   cups mixed greens (spinach, beet greens or swiss chard), chopped
  • ½  teaspoon each salt, pepper and dried thyme
  1. Heat oil on medium heat in a large pot.  Sauté onion, pepper, garlic and mushrooms until soft; about 5 minutes.
  2. Add chicken broth and water to onion mixture; bring to a boil then reduce heat to medium low.  Stir in chicken and barley.
  3. Simmer until barley is tender; about 30 minutes for pearled barley, 60 minutes for hulled.
  4. Stir in mixed greens and seasonings in final 10 minutes of cooking.

Per serving: 166 calories, 12g protein, 21g carbohydrate, 5g fat (1g sat, 3g mono/poly), 19mg cholesterol, 5g fiber, 291mg sodium

Seasoned Cook: Make a double batch and freeze for a quick weeknight dinner.

Mushrooms are high in vitamin D and beta-glucans, a fiber that lowers cholesterol.

Serve with arugula, avocado and orange salad.