Directions:
- In a large stockpot or Dutch oven, bring the chicken broth to a boil. Add the oats or barley and thyme. Return the soup to a boil.
- Reduce the heat to medium and simmer the soup, uncovered, until the oats are tender, stirring occasionally, about 30 minutes.
- In a large skillet, heat 1 tablespoon of olive oil. Sauté the onion, celery, scallions, and garlic over medium heat until translucent. Transfer the vegetables to the chicken broth.
- Add the chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Garnish with parsley and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 691.08 Kcal (2893 kJ) | ||
| Calories from fat | 287.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.97g | 49% | |
|---|---|---|---|
| Cholesterol | 76.53mg | 26% | |
| Sodium | 895.58mg | 37% | |
| Potassium | 1015.06mg | 22% | |
| Total Carbs | 64.75g | 22% | |
| Sugars | 1.91g | 8% | |
| Dietary Fiber | 5.81g | 23% | |
| Protein | 41.94g | 84% | |
| Vitamin C | 5.6mg | 9% | |
| Iron | 3.8mg | 21% | |
| Calcium | 89.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 107.61 Kcal (451 kJ) | ||
| Calories from fat | 44.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.98g | 49% | |
|---|---|---|---|
| Cholesterol | 11.92mg | 26% | |
| Sodium | 139.45mg | 37% | |
| Potassium | 158.06mg | 22% | |
| Total Carbs | 10.08g | 22% | |
| Sugars | 0.3g | 8% | |
| Dietary Fiber | 0.9g | 23% | |
| Protein | 6.53g | 84% | |
| Vitamin C | 0.9mg | 9% | |
| Iron | 0.6mg | 21% | |
| Calcium | 13.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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