CHIKEN VEGETABLE SOUP – SMARTPOINYS 2
8 C. reduced-sodium chicken broth
1/2 C. 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 Med. size carrots, sliced
1/2 C.chopped onions
2 Tbsp. dried parsley
1 Tsp. dried sage or rosemary, crushed
1/4 Tsp ground black pepper
1 C. chopped bell peppers
HOW TO MAKE:
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.
3-Cover and simmer for 10 minutes.
4-Add in the bell peppers; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender then stirin the parsley.
Yield: 8 Servings
Serving Size: 1-1/2 cups per serving
Weight Watchers PointsPlus+ = 3
Smartpoints = 2
Calories 137, Fat 1g, Cholesterol 33mg, Carbohydrates 14g, Sodium 631mg, Fiber 3g,
*SmartPoints are calculated with Weight Watchers Calculator
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