Freeze: up to 3 months
Cook: 10 minutes
Makes: 8 servings
- Eight cups reduced-sodium chicken broth
- Half cup regular barley
- One to (1Quarter pounds) skinless, boneless chicken breast halves, cut into 3⁄4- inch pieces
- One-Half cups sliced celery (3 stalks)
- One-Half cups sliced carrots (3 medium)
- Half cup chopped onion (1 medium)
- Quarter cup snipped fresh parsley or 2 tablespoons dried parsley flakes
- One tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
- Quarter teaspoon ground black pepper
- One cup chopped yellow, green, and/or red sweet pepper (2 small)
To serve soup:
- Fresh sage leaves (optional)
- Calories 137 kcal
- Protein 18g fat 1g carbohydrates 14g
- Cholesterol 33mg
- Sodium 631mg dietary
- Fiber 3g”
- In a 4-quart Dutch oven bring broth to boiling; add barley.
- Return to boiling; reduce heat. Simmer, covered, for 30 minutes.
- Add chicken, celery, carrots, onion, dried parsley (if using), sage, and black pepper.
- Return to boiling; reduce heat. Simmer, covered, about 15 minutes or until chicken is no longer pink and vegetables are tender.
- Stir in sweet pepper and fresh parsley (if using). Allow to cool.
- Transfer mixture to freezer container(s). Seal, label, and freeze for up to 3 months.
- To serve, thaw in the refrigerator overnight (soup may still be a little icy).
- Place soup in a 4-quart Dutch oven.
- Cook over medium heat for 10 to 15 minutes or until heated through, stirring occasionally. If desired, garnish with fresh sage leaves.