Chicken & Mushroom Soup

September 15, 2013

139

2 tsp Butter
1 lb White Mushrooms, coarsely chopped
2 Diced Carrots
2 Celery Stalks chopped
4 Cups of low sodium Chicken broth
2 Cups water
1 Cup quick cooking Barley
1 tsp Salt
1 tsp Pepper
1 cups chopped Chicken breast
1/4 cup of Chopped fresh Flat Parsley leaf
2 Whole Green Onions Sliced
3 tbsp Grated Parmesan cheese

1) Melt butter in sauce pan, add mushrooms, carrots, & celery, cover and cook, (Stirring occasionally ) until mushrooms are soft, about 5 minutes. 2) Add in Broth, water, barley, salt and pepper. Bring to a boil simmer, covered until the barley is soft, about 15 min. 3) Stir in Chicken, parsley, simmer about 2 min. 4) Top with green onions and parmesan cheese,

Nutritions

Calories
180

Sodium
1345mg
56% DV

Fat
13g
21% DV

Protein
15g
31% DV

Carbs
14g
4% DV

Fiber
6g
25% DV