Italian Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 teaspoons olive oil4 Italian turkey sausage links, casings removed1 medium onion, diced3 cloves garlic, minced1/2 cup pearl barley1 cup green lentils1 bone-in chicken breast half, skin removed1/2 cup chopped fresh parsley4 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), drained1 (10 ounce) bag fresh spinach leaves, chopped1 cup mild salsa
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.
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.
Nutritional Info 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
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