Spicy Veggie Chicken Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 cups chicken broth (homemade if possible)5 boneless, skinless chicken thighs (or equivalent from making broth)1 cup diced carrots1 cup diced celery3/4 cup sliced mushrooms1/3 cup pearl barley2 cups napa cabbage, thinly sliced2 cups diced summer squash 8 oz (dry weight) gluten free pasta of choice (DeBoles used for this recipe)1/4c chopped basil1/2c chopped cilantro1/2c chopped scallions
Add carrots, celery, mushrooms and barley to chicken broth in large pot. Simmer until barley is tender, about 40 minutes. Add squash and napa cabbage. Simmer another five minutes.
In a separate pot, prepare rice pasta as directed.
Serve soup hot over rinsed pasta and boiled chicken thigh meat and garnish with basil, cilantro, scallions and sriracha sauce to taste.
Serving Size: Makes six generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user METALBABE.
In a separate pot, prepare rice pasta as directed.
Serve soup hot over rinsed pasta and boiled chicken thigh meat and garnish with basil, cilantro, scallions and sriracha sauce to taste.
Serving Size: Makes six generous servings
Number of Servings: 6
Recipe submitted by SparkPeople user METALBABE.
Nutritional Info Amount Per Serving
- Calories: 284.7
- Total Fat: 4.4 g
- Cholesterol: 56.1 mg
- Sodium: 1,725.2 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 3.3 g
- Protein: 17.8 g
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