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Post by KristenKP on Dec 29, 2005 21:28:30 GMT -5
Chicken and Barley Soup
From the WW Everyone Loves Chicken cookbook
1 T. canola or olive oil 1 red onion, thinly sliced 1 garlic clove, minced 2 small sweet potatoes, peeled and chopped 2 small carrots, peeled, cut in half and thinly sliced 2 small celery stalks with leaves, thinly sliced 1/2 cup quick-cooking barley 3/4 t. fresh thyme leaves 8 cups reduced-sodium chicken broth salt and pepper to taste 2 cups small broccoli florets 1/2 lb. boneless chicken breasts, sliced into 2x1/4 inch strips
1. Heat oil in Dutch oven (or large pot) over medium heat. Add the onion and cook, until softened, about 4 minutes, stirring frequently. Add the garlic and stir until fragrant, about 30 seconds.
2. Stir in the potatoes, carrots, celery, barley and thyme.Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and season to taste with salt and pepper; bring to a boil. Reduce to a simmer until the vegetables are softened and the barley is cooked through; about fifteen minutes.
3. Stir in the broccoli and chicken; return to a boil. Reduce the heat and simmer until broccoli is fork-tender and the chicken is cooked through, about five minutes. (I also added some dried majoram and rosemary at this point, to give it a little more flavor.)
Serves 6 1.5 cups is 3 WW points.
I served this with a garlic-cheese biscuit (2WPAs) and salad. Very tasty and filling!
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