Chicken Vegetable Soup

You will need:

8 cups reduced-sodium chicken broth
1/2 cup regular barley
4 skinless, boneless chicken breast halves,
(1 to 1-1/4 lbs total), cut into 3/4-inch cubes

3 celery ribs, sliced
3 medium size carrots, sliced
1/2 cup chopped onions
2 tbsp dried parsley
1 tsp dried sage or rosemary, crushed
1/4 tsp ground black pepper
1 cup chopped bell peppers

How to make it :

1. In a 4-quart dutch oven, bring broth to a boil; add barley. Return to boiling; reduce heat.
cover and simmer for 30 minutes.

2. Add in the chicken, celery, carrots, onion, dried parsley, sage, and black pepper to dutch oven. Return to boiling; reduce heat. Cover and simmer for 10 minutes.

3. Add in the bell peppers; cover and simmer about 5 minutes more or until chicken is no longer pink and vegetables are tender then stirin the parsley.
yield : 8 servings
serving size: 1-1/2 cups per serving

weight watchers pointsplus+ = 3
smartpoints = 2

nutritional information :
calories 137, fat 1g, cholesterol 33mg, carbohydrates 14g, sodium 631mg, fiber 3g,
protein 18g

*smartpoints are calculated with weight watchers calculator.