Chicken Barley Soup

Soups.
This is definitely a soup that will warm you up on a cold winter's day.  I often freeze it in single servings so I can take it to work and enjoy it for lunch during the week. This recipe works equally well with leftover turkey.

Chicken Barley Soup

Ingredients

Quantity Ingredients
3 tbsp / 50 ml canola oil
1 cup / 250 ml chopped onion
1 cup / 250 ml diced celery
12 oz / 350 g cooked chicken breast, cut into 1-inch (2.5 cm) cubes
3 cloves garlic, crushed
8 cups / 2 L water or sodium-reduced chicken stock
1/2 cup / 125 ml white wine
1/2 cup / 125 ml pearl barley
2 tbsp / 25 ml sodium-reduced soy sauce
1 tbsp / 15 ml balsamic vingear
1 tsp / 5 ml coarse sea salt, or to taste
1/2 tsp / 2 ml dried rosemary
1/2 tsp / 2 ml dried basil

Directions

Heat 2 tbsp (25 ml) oil in a large saucepan over medium heat.  When pan is hot, add onions and sauté for 8 to 10 minutes.

When onions are soft and begin to brown, add 1 tbsp (15 ml) oil, celery, carrot and chicken; continue to sauté until chicken is brown, about 10-12 minutes.  Add garlic; sauté for another minute.

Add water, wine, barley, soy sauce, vinegar, salt, rosemary and basil.  Cover and bring to a boil; reduce heat and simmer for 45 minutes.

Serves 8

Per 1 ¼ cup (300 ml) serving: 175 cal, 12 g pro, 6 g total fat (1 g saturated fat), 16 g carb, 2 g fibre, 24 mg chol, 487 mg sodium

Source: Leslie Beck's Healthy Kitchen