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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 300.4
  • Total Fat: 8.7 g
  • Cholesterol: 50.9 mg
  • Sodium: 1,070.4 mg
  • Total Carbs: 32.8 g
  • Dietary Fiber: 6.9 g
  • Protein: 22.7 g

View full nutritional breakdown of Italian Chicken Soup calories by ingredient
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Italian Chicken Soup

Submitted by: SMLJRL

Introduction

This is a delicious, hearty and nutritious soup that even your kids and husband will love. It is easy to prepare, makes a bunch and freezes well too.
If you cook in a pressure cooker, use less liquid. Cooking time in pressure cooker - 25 min.
This is a delicious, hearty and nutritious soup that even your kids and husband will love. It is easy to prepare, makes a bunch and freezes well too.
If you cook in a pressure cooker, use less liquid. Cooking time in pressure cooker - 25 min.

Number of Servings: 8

Ingredients

    2 teaspoons olive oil
    4 Italian turkey sausage links, casings removed
    1 medium onion, diced
    3 cloves garlic, minced
    1/2 cup pearl barley
    1 cup green lentils
    1 bone-in chicken breast half, skin removed
    1/2 cup chopped fresh parsley
    4 cups chicken stock (use less if using pressure cooker)
    4 cups water (use less if using pressure cooker)
    1 (15 ounce) can chickpeas (garbanzo beans), drained
    1 (10 ounce) bag fresh spinach leaves, chopped
    1 cup mild salsa

Directions

Makes 8 Services
Directions
1 Heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker, adding as much water as needed to completely cover chicken. Simmer up to 3 hours. (see below if using pressure cooker)

2. Remove chicken; shred meat and return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving, about 20 minutes.

If not using Pressure Cooker - In step #1 after adding lentils, etc, simmer for 1 1/2 - 2 hours. Step #2 - simmer
additional 20-30 minutes.

Pressure Cooker: Step #1 - Heat 1 teaspoon olive oil in a pressure cooker over medium heat. Add sausage meat, and cook until browned, breaking it into crumbles. Remove sausage to a plate and drain oil. Add another 1 teaspoon of olive oil to pressure cooker; cook onion and garlic until onion is transparent. Add barley and stir 1 minute. Return sausage to pressure cooker. Add lentils, chicken, parsley, and chicken stock to cooker, adding as much water as needed to completely cover chicken.

Step 2: Remove pressure cooker from heat; use quick-release following manufacturer's instructions or allow pressure to drop on its own. Open cooker and remove chicken; shred meat and return to soup. Add garbanzo beans, spinach and salsa; stir to blend and heat through before serving.


Number of Servings: 8

Recipe submitted by SparkPeople user SMLJRL.






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