Chicken Veggie Soup
“This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal.” —Amy Cheatham, Sandusky, Ohio
| Servings | Prep Time | Cook Time |
| 7 servings (2-3/4 quarts) | 25minutes | 5hours |
| Servings | Prep Time |
| 7 servings (2-3/4 quarts) | 25minutes |
| Cook Time |
| 5hours |
Ingredients
- 1 large sweet onion chopped
- 1 cup sliced baby portobello mushrooms
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 5 garlic cloves minced
- 3/4 lb boneless skinless chicken breasts cut into 1/2-in. cubes
- 1 can chicken broth (49-1/2 oz)
- 1 can crushed tomatoes undrained (28 oz)
- 2 medium carrots cut into 1/4-inch slices
- 1/2 cup medium pearl barley
- 1-3/4 tsp Italian seasoning
- 1-1/2 tsp pepper
- 1/2 tsp salt
Portions: servings (2-3/4 quarts)
Units:
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Ingredients
Portions: servings (2-3/4 quarts)
Units:
|
Instructions
- In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
- Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Recipe Notes
Nutrition Facts
1-1/2 cups: 212 calories, 6g fat (2g saturated fat), 36mg cholesterol, 1236mg sodium, 27g carbohydrate (4g sugars, 6g fibre), 15g protein.
