Chicken and Barley Soup

Makes 6 servings (1 1/2 cups per serving)

Ingredients

  • 1 Tbsp. canola oil 
  • 3 chicken breasts, cubed 
  • 1 cup onion, diced 
  • 1 cup carrots, peeled and diced 
  • 1 cup celery, diced 
  • 2 cloves garlic, minced 
  • 1 Tbsp. ginger, minced 
  • 1 Tbsp. turmeric 
  • 6 cups low-sodium chicken stock 
  • 1 Tbsp. thyme 
  • 1 Tbsp. rosemary 
  • 1 tsp. pepper 
  • 1 cup barley 
  • ½ cup frozen peas 

Preparation

  1. Heat oil in a pot on medium-high heat. 
  2. Add chicken and cook for 8 minutes. 
  3. Add onions and cook for another 5 minutes. 
  4. Add the carrots, celery, garlic, ginger, turmeric and continue to cook for 5 minutes. 
  5. Add the stock, thyme, rosemary, and pepper.  Bring to a boil and cook until the carrots and celery begin to get soft. 
  6. Add the barley and cook for 10 minutes.  
  7. Pour in the peas, cover and remove from heat. Let sit for 5 minutes. 
  8. Serve and enjoy! 

 

Nutritional analysis per serving: 282 calories, 7 g fat, 30 g protein, 24 g carbohydrate (19 g available carbohydrate), 5 g fibre, 250 mg sodium 

My Viva Servings: 1 grain, 4 protein, 1 vegetable, 0 fruit, 0 fat, 0 dairy