CHICKEN VEGGIE SOUP

Chicken Veggie Soup image

This satisfying veggie soup hits the spot at lunch or dinner. Add a side salad and some whole grain bread for a delicious, nutritious meal. -Amy Cheatham, Sandusky, Ohio

Provided by Taste of Home

Categories Lunch

Time 5h25m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 15

Ingredients

1 large sweet onion, chopped
1 cup sliced baby portobello mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon butter
1 tablespoon olive oil
5 garlic cloves, minced
3/4 pound boneless skinless chicken breasts, cut into 1/2-in. cubes
1 can (49-1/2 ounces) chicken broth
1 can (28 ounces) crushed tomatoes, undrained
2 medium carrots, cut into 1/4-inch slices
1/2 cup medium pearl barley
1-3/4 teaspoons Italian seasoning
1-1/2 teaspoons pepper
1/2 teaspoon salt

Steps:

In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer., Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low until chicken and barley are tender, 5-6 hours. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 212 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 1236mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 6g fiber), Protein 15g protein.