Rustic Chicken Barley and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 onion carrotsceleryfresh or frozen spinachWhite or Cannellini beansboneless, skinless chicken breast2 cartons (32 ounces) of chicken stock dry pearled barleyExtra Virgin Olive Oil1 bay leafFresh or dried Thyme & ParsleyFresh Parsley for garnish and parmesan cheese to taste (if needed)
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.
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.
Nutritional Info 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
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