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1 tablespoon olive oil or neutral oil, such as canola or avocado
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1 large onion, chopped (2 cups)
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2 stalks celery, chopped (1/2 cup)
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3 cloves garlic, minced
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½ cup pearled barley, rinsed
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1 (32 ounce) carton low-sodium chicken broth
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1 pound bone-in chicken breast or thighs
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4 medium carrots, peeled and cut into 1-inch chunks (2 cups)
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2 large parsnips, cored, peeled, and cut into 1-inch chunks (2 cups)
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¼ cup chopped fresh dill or 1 Tbsp. dried
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3 tablespoons lemon juice, plus lemon wedges for serving
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½ teaspoon salt
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¼ teaspoon ground pepper
Chicken Soup with Root Vegetables & Barley
Be sure to use bone-in chicken here--it enhances the flavor of the broth, and the bones are easy to remove after cooking. This healthy chicken soup can be made in an Instant Pot or pressure cooker.
Nutrition Information
173
Calories
25g
Carbohydrates
12g
Protein
551mg
Potassium
6g
Fiber
8g
Sugar
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