CHICKEN, BAR­LEY & BROC­COL­INI SOUP

Prevention (USA) - - FOOD -

AC­TIVE 20 MIN. TO­TAL 35 MIN. SERVES 2

¼ cup quick-cook­ing bar­ley

1 Tbsp olive oil

1 medium leek (white and light green parts only), cut into half-moons

2 stalks cel­ery, sliced

1 clove gar­lic, pressed

1 small bunch Broc­col­ini (about 6 oz), trimmed and cut into 2-in. pieces

1 small sprig rose­mary

1 bay leaf

Kosher salt and pep­per

4 cups low-sodium

chicken broth

1 cup shred­ded

cooked chicken

2 cups baby kale

¼ cup pars­ley, chopped

2 Tbsp small basil leaves

1. Cook bar­ley per pkg. di­rec­tions.

2. Heat oil in a medium saucepan on medium. Add leek, cel­ery, and gar­lic and cook, stir­ring oc­ca­sion­ally, un­til ten­der, 5 to 7 min­utes.

3. Add Broc­col­ini, rose­mary, bay leaf, and ½ tsp each salt and pep­per and cook 2 min­utes. Add broth, bring to a boil, then re­duce heat and sim­mer un­til Broc­col­ini is just ten­der, about 4 min­utes.

4. Add bar­ley and chicken and cook un­til heated through, about 2 min­utes. Dis­card bay leaf and rose­mary, then stir in kale and pars­ley. Sprin­kle with basil and cracked pep­per.

NU­TRI­TION (per serv­ing): 420 cal, 36 g pro, 35 g carb, 7 g fiber, 4.5 g sug­ars (0 g added sug­ars), 17 g fat (3.5 g sat fat), 63 mg chol, 895 mg sodium

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