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Chicken Soup with Vegetables and Barley
Chicken Soup with Vegetables and Barley
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Recipe Details:
Tasty diabetics-friendly chicken soup with vegetables and barley can make any person happy. It will take you about 50 minutes to cook this very light and healthy dish.
Nutrition Facts:
Per one serving: Protein 29g, Fat 5g, Saturated fat 1g, Carbohydrates 20g, Cholesterol 66mg, Sodium 705mg.
Step 1 Boil barley. Combine 1 cup of barley and 3 cups of water in a 2-quart sauce pan with lid. Bring the barley and water to boil over high heat, then lower the heat to a low simmer and keep cooking until it’s done. Make sure to keep taking a foam off during the process. If you are cooking hulled barley, you should start checking it at about 40 minutes, and if it’s pearl barley you are cooking, start checking on it in 25 minutes. Add water if needed – barley shouldn’t get dry in the pan. Check on barley condition every 5 minutes until it reaches the desired chewiness. When barley is cooked, let it sit covered for 10 minutes and then drain excess water. Step 2 Heat 1 tbsp. of oil in a frying pan over medium heat. Step 3 Add mushrooms, then add carrots. Step 4 Add onion, bell pepper, garlic, basil, parsley, black pepper, spices and salt and cook for 10 minutes, periodically stirring. Step 5 Remove vegetables from the frying pan, put them on a plate, and set aside. Step 6 Heat 1 tbsp. of oil in a frying pan over medium heat. Then add pieces of chicken breast to the frying pan and fry it until golden color, stirring periodically (approx. 5 minutes). Step 7 Add the roasted vegetables, chicken, potato and boiled barley into a large pot. Step 8 Add water and bring the soup to boil. Step 9 Cook over low heat until potato gets soft (approx. 15 minutes). The soup is ready to serve!
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