Ww 5 Points - Chicken Soup With Mushroom and Barley |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From WW Take Out Tonight Ingredients:
2 teaspoons butter |
1/2 lb white mushroom, coarsely chopped |
2 carrots, diced |
4 cups low sodium chicken broth |
2 cups water |
1/2 cup quick-cooking barley |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1 1/2 cups chopped cooked chicken breasts |
1/3 cup chopped fresh flat-leaf parsley |
4 teaspoons grated parmesan cheese |
Directions:
1. Melt the butter in a nonstick dutch oven over med-low heat, then stir in the mushrooms and carrots.
2. Cover and cook, stirring occasionally, until the mushrooms are softened, about 5 minute.
3. Add the broth, water, barley, salt, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the barley is tender, about 15 minute.
4. Stir in the chicken, parsley, and parmesan. Simmer just until heated through, about 2 minute.
5. 5 Points for 2 cups.
|
|