Chicken Barley Soup - 20g Carbs, 5g Fiber, 3g Sugar
From: The Daily Soup Cookbook by Leslie Kaul, Bob Spiegel, Carla Ruben,
and Peter Siegel with Robin Vitetta-Miller.
Servings: 12
2 Tbs peanut oil
2 lbs skinless, boneless chicken (thighs and breasts), cut into 2-inch cubes
1 large Spanish onion, chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
2 tsp dried thyme leaves
2 bay leaves
1 tsp kosher salt
1/2 tsp ground black pepper
8 cups chicken broth
1 cup uncooked pearl barley
1/3 cup dry vermouth
1/4 cup chopped fresh Italian parsley
Heat the oil in a large stockpot over medium heat. Add the chicken
pieces and brown on all sides. Remove the chicken from the pan with
a slotted spoon, reserving the oil in the pan, and set aside.
Add the onion, celery, and carrots to the pan and sweat for 4 minutes,
until tender.
Add the thyme, bay leaves, salt, and pepper and stir to coat the
vegetables.
Return the chicken to the pan and add the stock and pearl barley.
Bring to a boil, reduce heat, partially cover, and simmer for 1 hour,
until the barley is tender.
Stir in the vermouth and simmer for 2 minutes to heat through.
To serve, remove the bay leaves, ladle the soup into bowls, and
top with the chopped parsley.
Servings: 12
Nutrition Note: Nutrition Facts calculated using a serving size of 1 cup.
Nutrition per Serving:
266 Calories, 97 Calories from Fat, 11g Total Fat, 3g Saturated Fat,
3g Polyunsaturated Fat, 4g Monounsaturated Fat, 48mg Cholesterol,
816mg Sodium, 713mg Potassium, 20g Total Carbs, 5g Dietary Fiber,
3g Sugars, 22g Protein
