- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 101.6
- Total Fat: 3.0 g
- Cholesterol: 6.8 mg
- Sodium: 666.2 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 3.3 g
- Protein: 5.0 g
Rustic Chicken Barley and Vegetable SoupSubmitted by: HISIRISHGEM
IntroductionVery rustic and easy soup to make that will smell delicious on a cold winter night. filled with veggies and nutrients, this is a hearty meal in itself. Try it! Very rustic and easy soup to make that will smell delicious on a cold winter night. filled with veggies and nutrients, this is a hearty meal in itself. Try it!
fresh or frozen spinach
White or Cannellini beans
boneless, skinless chicken breast
2 cartons (32 ounces) of chicken stock
dry pearled barley
Extra Virgin Olive Oil
1 bay leaf
Fresh or dried Thyme & Parsley
Fresh Parsley for garnish and parmesan cheese to taste (if needed)
When the chicken broth covers the chicken, add 1/2cup of dry pearled barley and turn the heat to high until it starts to boil. Let boil. Let the soup boil for 2 minutes and turn down to low/simmer for an hour.
Take the chicken breasts out and with a fork pull it out into bite-sized pieces. Throw the chicken back into the soup and add the spinach & white or cannellini beans for the last 10 minutes.
Garnish with parsley flakes and add a tspn of grated parmesan cheese if needed.
Serving Size: Makes 12 bowls of Soup
Number of Servings: 12
Recipe submitted by SparkPeople user HISIRISHGEM.