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Chicken & Barley Soup

Active Time: 20 minutes
Total Time: 50 minutes • Serves: 6


1/2 cup pearl barley
2 2/3 cups water
2 teaspoons Schnucks extra virgin olive oil
4 garlic cloves, thinly sliced
2 large celery ribs, thinly sliced (about 1 1/2 cups)
1 small onion, chopped (about 1/2 cup)
1 cup shredded carrots
1 small lemon
1 carton (48 ounces) less-sodium chicken broth
2 teaspoons fresh thyme leaves
1 Schnucks whole roasted herb chicken, skin removed and meat diced or shredded (about 3 1/2 cups)

1. In 2- to 3-quart saucepan, prepare barley with water as label directs. Meanwhile, in 4- to 6-quart saucepan, heat oil over medium-high heat. Add garlic, celery, onion and carrots; cook 4 to 5 minutes or until vegetables are tender, stirring frequently.

2. From lemon, grate 1 teaspoon peel. Stir broth, thyme and lemon peel into vegetable mixture; heat to boiling over high heat. Stir in chicken and prepared barley; heat through. Makes about 11 cups.

Each serving: about 250 calories, 6 g total fat (2 g saturated), 60 mg cholesterol, 160 mg sodium, 20 g carbohydrate, 4 g fiber, 2 g sugars, 29 g protein