- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves
- 2 celery stalks, diced
- 1 large carrot, diced
- 2 cups sliced white button mushrooms
- 2 teaspoons Italian seasoning blend
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup dry white wine
- 4 cups reduced-sodium chicken broth
- 1 3/4 cups cooked barley
- 1 1/2 cups shredded poached chicken
- 1/2 cup sliced scallions
Makes: 4 servings Preparation: 10 minutes Cook: 22 mins Carb Grams Per Serving: 27
Servings Per Recipe: 4
Per Serving: 307 cal., 11 g total fat (2 g sat. fat), 783 mg sodium, 27 g carb. (4 g fiber), 22 g pro.
For this recipe heat the oil in a large heavy-bottomed saucepan or soup pot over medium-high heat. When the oil is heated add garlic and cook. Stir until fragrant for about 30 seconds to 1 minute. Cook for 4 to 6 minutes after you will notice that mushrooms have released their juices and vegetables start to soften.
Then, you could add wine and increase heat to high. The mixture needs to be boiled for about 4 minutes or until wine is almost completely evaporated. Now add the broth, cover and bring to a boil. Heat should be low. Simmer for 5 to 8 minutes, until vegetables are soft. At the end, stir the chicken and the scallions and increase heat to high. Cook until heated for about 1 to 3 minutes.