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Chicken Barley Soup

With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. —Patricia Randall, Newton, Kansas

6 ServingsPrep: 20 min. Cook: 45 min.

Ingredients

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 tablespoons canola oil, divided
2 cups chopped leeks (white portion only)
1 celery rib, thinly sliced
1 carrot, thinly sliced
2 cups sliced fresh mushrooms
1 garlic clove, minced
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2-1/4 cups water
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup quick-cooking barley

Directions

In a Dutch oven, cook chicken in 1 tablespoon oil until no longer
pink. Remove and set aside.
In the same pan, saute the leeks, celery and carrot in remaining oil
for 4 minutes. Add mushrooms and garlic; cook 2 minutes longer. Stir
in the broth, water, seasonings and chicken. Bring to a boil. Reduce
heat; cover and simmer for 15 minutes.
Stir in barley and return to a boil. Reduce heat; cover and simmer

2 of 2

Chicken Barley Soup (continued)

Directions (continued)

for 10-15 minutes or until barley and vegetables are tender. Discard
bay leaf. Yield: 6 servings.

Nutrition Facts: 1 cup equals 218 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.