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Chicken & barley soup
3
This hearty and satisfying soup is packed with cardio-protective kale, barley and nuts.
- Barley, uncooked, 4 oz(s), (about 1/2 cup)
- Extra virgin olive oil, garlic infused for added flavor, 1 tbsp(s)
- Chicken breast, raw, 9 oz(s), chopped
- Kale, raw, 4½ cup(s), torn
- Low-sodium chicken stock, 2 cup(s)
- Green onion, 1 cup(s), chopped
- Hazelnuts, blanched, 15 nut(s), toasted, chopped
Method
Cook barley according to packet instructions.
Heat oil in a large saucepan over medium-high heat.
Add chicken to the pan. Cook, tossing occasionally, for 5 minutes or until starting to brown.
Stir in kale, stock, green onion, cooked barley and 1 cup water. Cook, stirring occasionally, for 5 minutes or until chicken is cooked, kale wilted, and barley heated through.
Divide among serving bowls. Top with hazelnuts. Serve.
Nutrition facts per serving
Makes 3 servings
Food Groups
|
V
|
0.9 |
|
F
|
0 |
|
C
|
1.9 |
|
PD
|
0.9 |
|
Ft
|
1.9 |
|
S
|
0 |
Nutrition Facts
| Calories | 354 |
| Total Fat | 11.9 g |
| - Saturated Fat | 1.6 g |
| Cholesterol | 62.1 mg |
| Sodium | 426 mg |
| Total Carbohydrate | 35.7 g |
| - Dietary Fiber | 8.4 g |
| - Total Sugars | 2.2 g |
| -- Added Sugars | 0 g |
| Protein | 27.7 g |
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