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Creamy Chicken Soup with Wheat Berry

Prep Time30 minutes
Cook Time40 minutes
Course: Soup
Cuisine: Continental
Servings: 8 people
Calories: 293kcal

Equipment

Ingredients

  • 2 tablespoons oil
  • 1 cup chopped celery
  • 1 chopped onion
  • 5 oz. thinly sliced mushrooms
  • 3 finely chopped garlic cloves
  • 2 quarts chicken broth
  • 1 cup grated carrots
  • 2 teaspoons fresh herbs thyme and oregano
  • 1/2 teaspoon crushed red pepper
  • 2 cups diced chicken cooked or raw
  • 10 1/2 oz. can cream condensed soup I used cream of broccoli
  • 3 cups cooked wheat berries 1 1/2 cups uncooked
  • 3 tablespoon finely chopped parsley

Instructions

  • Cook wheat berries in a pot of boiling water until tender, about 30 minutes.
  • In a large pot, heat oil.
  • Add celery, onion, mushrooms and garlic. Saute until softened, about 5 minutes.
  • Add chicken broth, bouillon cube, carrots, thyme and pepper. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
  • Add chicken and condensed soup. Simmer for 5 minutes.
  • Add wheat berries and cook until heated through, 2 minutes.
  • Add parsley and stir to combine.
  • Serve warm.

Notes

  • Can be made with raw or previously cooked chicken.
  • If using pre cooked chicken, cooking time will be reduced by 15 minutes.
  • Cooked wheat berries can be replaced with wild rice or barley.
  • Dried herbs can be used instead of the fresh herbs.

Nutrition

Calories: 293kcal | Carbohydrates: 41g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 1038mg | Potassium: 422mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2944IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 3mg
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