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Heat oil in a large sauce panover medium heat; add onion and celery cook till soft 2-4 min. Add choppped garlic cook about 1 minute. Add broth, chicken, and barley, bring to a gental simmer. Cover and cookover low heat until the chicken is cooked through. Remove chicken from broth with slotted spoon. Return the broth to a simmer and cook till barley is tender about 30 minutes. Meanwhile, shred the chicken.When barley is done, add the chicken, tomatoes and juice, asparagus and pepper, return to simmer. Cover and cook over low heat till asparagus is tender.
total fat 6
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|Serving Size: 1 Serving (409g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 36 (27%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 553.1mg||19 %|
|Potassium 421.1mg||11 %|
|Total Carbohydrate 19.3g||6 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 14.1g|
|Protein 6.3g||9 %|
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Calories per serving: 135
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