CHICKEN, BARLEY & BROCCOLINI SOUP
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
1 cup shredded
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