Chicken Vegetable Soup
This hearty chicken vegetable soup is perfect for chilly days! Packed with vegetables and easy to make on the stove or your Instant Pot. This chicken vegetable soup is full of shredded chicken, potatoes, all in a savory tomato broth.
Yield: 8 Servings | Serving Size: 1-1/2 cups per serving
Ingredients:
- 8 cups reduced-sodium chicken broth
- 1/2 cup regular barley
- 4 skinless, boneless chicken breast halves,
- (1 to 1-1/4 lbs total), cut into 3/4-inch cubes
- 3 celery ribs, sliced
- 3 medium-size carrots, sliced
- 1/2 cup chopped onions
- 2 tbsp dried parsley
- 1 tsp dried sage or rosemary, crushed
- 1/4 tsp ground black pepper
- 1 cup chopped bell peppers
Directions:
- 1. In a 4-quart Dutch oven, bring broth to a boil; add barley. Return to boiling; reduce heat.
Cover and simmer for 30 minutes. - 2. Add in the chicken, celery, carrots, onion, dried parsley, sage, and black pepper to Dutch oven. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
- 3. Add in the bell peppers; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender then stir in the parsley.
Nutritional Information:
Weight Watchers PointsPlus+ = 3 | Smartpoints = 2
Calories 137, Fat 1g, Cholesterol 33mg, Carbohydrates 14g, Sodium 631mg, Fiber 3g, Protein 18g
*SmartPoints are calculated with Weight Watchers Calculator