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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 273.5
  • Total Fat: 3.2 g
  • Cholesterol: 18.4 mg
  • Sodium: 687.9 mg
  • Total Carbs: 48.9 g
  • Dietary Fiber: 10.1 g
  • Protein: 16.0 g

View full nutritional breakdown of Jenny's Barley, Quinoa, Chicken Chili Soup calories by ingredient
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Jenny's Barley, Quinoa, Chicken Chili Soup

Submitted by: JENNYG4920

Introduction

Healthy and Warming! Healthy and Warming!
Number of Servings: 8

Ingredients

    Whole Grain Quinoa, 1/4 cup dry
    Barley, pearled, raw, 1/2 cup
    Onions, 1 cup, chopped
    Carrots, 1/2 cup, chopped
    Celery, 1/2 cup, diced
    Peppers, sweet, red, fresh, 1/2 large
    Potato, 1 large, diced
    Baby Portabella Mushrooms, 6, sliced
    Shiitake Mushrooms, 3/4 cup sliced
    Jalapeno Peppers, 1 or 2
    Grape Tomatoes, 9 sliced
    Dried Chile California, 1.5 oz
    Edamame, Shelled, Frozen,1/2 cup
    Turmeric, ground, 1 tsp
    Spicees, Pepper, Cayenne or Red, 1 tsp
    Chili powder, 1 tbsp
    Cumin seed, 1 tsp
    Spice, Coriander Seed, 1 tsp
    Basil,1 tsp
    Oregano, 1 tsp
    Salt, 1/2 tsp
    Pepper, black, 1 tsp
    Tomato Paste, 6 oz can
    Chicken Broth, 2 cups
    Vegetable Broth, 2 cups
    Garlic, 3 cloves minced
    1 Chicken Breast, no skin, grilled
    Flaxseed, 2 tbsp

Tips

Very healthy and filling dish...perfect for Monday Night Football Games!


Directions

Chop all vegetables and place in Slow Cooker on High. Add Quinoa, Barley, FlaxSeed & chopped Chicken Breast then Mix around to blend. Add all spices in small bowl and mix, then add to combined chicken and vegetable broth and mix well. Add totmato paste to broth mixture and mix well. Add liquid mixture to slow cooker and mix all ingredients. Cover and step away from the kitchen for 2 hours. Serve with dollop of sour cream and or parmessean cheese on top.

Serving Size: 8 - 1 & 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENNYG4920.






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