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Nutritional Info
  • 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

View full nutritional breakdown of Rustic Chicken Barley and Vegetable Soup calories by ingredient
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Rustic Chicken Barley and Vegetable Soup

Submitted by: HISIRISHGEM

Introduction

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! 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!
Number of Servings: 12

Ingredients

    1 onion
    carrots
    celery
    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)

Directions

In a pan heat olive oil and add (Mirepoix) carrots, celery, and onions. Cook until onions are see-through. Add 2 bay leaf, tbspn of dry or fresh Thyme & Parsely. Put chicken breasts on top and add the chicken broth.

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.






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