Jenny's Barley, Quinoa, Chicken Chili Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Whole Grain Quinoa, 1/4 cup dryBarley, pearled, raw, 1/2 cupOnions, 1 cup, choppedCarrots, 1/2 cup, choppedCelery, 1/2 cup, dicedPeppers, sweet, red, fresh, 1/2 largePotato, 1 large, dicedBaby Portabella Mushrooms, 6, slicedShiitake Mushrooms, 3/4 cup slicedJalapeno Peppers, 1 or 2Grape Tomatoes, 9 slicedDried Chile California, 1.5 ozEdamame, Shelled, Frozen,1/2 cupTurmeric, ground, 1 tspSpicees, Pepper, Cayenne or Red, 1 tspChili powder, 1 tbspCumin seed, 1 tspSpice, Coriander Seed, 1 tspBasil,1 tspOregano, 1 tspSalt, 1/2 tspPepper, black, 1 tspTomato Paste, 6 oz canChicken Broth, 2 cupsVegetable Broth, 2 cupsGarlic, 3 cloves minced1 Chicken Breast, no skin, grilledFlaxseed, 2 tbsp
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.
Serving Size: 8 - 1 & 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user JENNYG4920.
Nutritional Info 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
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