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Bulking Chicken Soup

recipe 45 min
Total 568 Kcal 40 g protein 91 g carbs 6 g fat

Ingredients for serving

  • 100 g Chicken breast, low fat 1 x fillet (100g)
  • 157 g Barley, pearled, cooked 1 x cup (157g)
  • 72 g Carrots, raw 1 x large (7-1/4" to 8-/1/2" long) (72g)
  • 40 g Celery, raw 1 x stalk, medium (7-1/2" - 8" long) (40g)
  • 10 g Onions, raw 1 x tbsp chopped (10g)
  • 7 g chopped Garlic 1 x tbsp (7.15g)
  • 0 g Thyme, fresh 1 x tsp (0.4g)
  • 1 g Spices, parsley, dried 1 x tbsp (1.6g)
  • 298 g CAMPBELL'S Low Sodium Soups, .. 1 x serving 1 container (298g)
  • 224 g Water 1 x 1 cup (224g)
  • 0 g Salt, table 1 x dash (0.4g)
  • 6 g Spices, pepper, black 1 x tbsp, ground (6.9g)

Instructions

  • Dice the chicken in small cubes.
  • In a deep pan heat chicken stock, water, chicken cubes, thyme, parsley and chopped garlic.
  • Meanwhile prepare vegetables – chop onion, celery and carrot.
  • Add vegetables and barley to the pan, give it a boil and reduce the heat to simmer.
  • Cover and cook for 30 minutes or until chicken is cooked through.
  • When the chicken is soft add salt and pepper to adjust seasoning.
  • Serve hot in a bowl and enjoy.

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