Weight Watchers Chicken Scotch Broth

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Weight Watchers Chicken Scotch Broth

Weight Watchers Chicken Scotch Broth

Ingredients

  • 1 teaspoon canola oil
  • 1 large onion, chopped
  • 6 cups reduced-sodium chicken broth
  • ¾ cup pearl barley, rinsed 3 carrots, thinly sliced
  • 2 parsnips, peeled and diced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1¼ pounds skinless bone-in chicken thighs
  • 1 (10-ounce) package cremini or baby bella mushrooms, halved or quartered if large
  • 1½ cups frozen peas
  • 1½ tablespoons chopped fresh thyme, or 1½ teaspoons dried

Instructions

  1. Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until golden, 7–10 minutes. Add the broth, barley, carrots, parsnips, salt, and pepper; bring to a boil. Add the chicken; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the barley is tender, about 40 minutes.
  2. Lift the chicken from the soup and set aside until cool enough to handle. Pull the chicken meat from the bones, then tear or cut it into bite-size pieces.
  3. Add the mushrooms, peas, and thyme to the pot; return to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes. Return the chicken to the soup and heat through.

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