CHICKEN-VEGETABLE-BARLEY SOUP

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Chicken-Vegetable-Barley Soup image

Looking for a stress-free dinner made using Progresso® reduced-sodium chicken broth? Then check out this hearty chicken, barley and veggie soup ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 7

5 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
2 cups shredded deli rotisserie chicken breast (from 2-lb chicken)
1/2 teaspoon kosher (coarse) salt
1/2 teaspoon freshly ground pepper
1 bag (16 oz) frozen vegetables for soup with tomatoes
3/4 cup uncooked quick-cooking barley
2 cups chopped fresh baby spinach leaves

Steps:

  • In 5-quart Dutch oven, stir together broth, chicken, salt, pepper and frozen vegetables. Heat to boiling. Stir in barley; reduce heat. Cover; simmer 10 minutes, stirring occasionally.
  • Remove from heat; stir in spinach. Let stand 5 minutes before serving.

Nutrition Facts : Calories 160, Carbohydrate 18 g, Fiber 3 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg

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