Chicken Veggie Soup

“This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal.” —Amy Cheatham, Sandusky, Ohio

Chicken Veggie Soup
Chicken Veggie Soup
Chicken Veggie Soup
Servings Prep Time Cook Time
7 servings (2-3/4 quarts) 25minutes 5hours
Servings Prep Time
7 servings (2-3/4 quarts) 25minutes
Cook Time
5hours
Ingredients
Portions: servings (2-3/4 quarts)
Units:
Ingredients
Portions: servings (2-3/4 quarts)
Units:
Instructions
  1. In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.
  2. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Recipe Notes

Nutrition Facts
1-1/2 cups: 212 calories, 6g fat (2g saturated fat), 36mg cholesterol, 1236mg sodium, 27g carbohydrate (4g sugars, 6g fibre), 15g protein.