Chicken Vegetable Barley Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 cup, chopped or diced Roasting Chicken, light meat .5 cup, chopped Onions, raw 1 cup slices Carrots, cooked 1 cup, diced Celery, cooked 1 cup Barley, pearled, cooked 1.5 cup Del Monte Diced Tomatoes, No Salt Added 4 cup Spinach, fresh 2 cup, chopped Kale
Rough chop half an onion, a carrot and celery, place in bottom of crock pot, place chicken on top and season with pepper and salt-free seasoning. Cover with 6 cups water and cook on low 6 - 8 hours. Remove chicken to bowl, cover and refrigerate. Strain broth and refrigerate. Later, dice veggies and cook in 1 T olive oil until soft, meanwhile removing chicken from bone and cutting into bite sized pieces. Skim fat off broth, pour into pan with tomatoes, bring to boil then simmer half an hour. Add chicken, return to boil, turn down and add spinach and kale and simmer 15 more minutes and voila -- soup is ready!
Serving Size: Makes 8 Two-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SEATTLEJULES.
Serving Size: Makes 8 Two-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SEATTLEJULES.
Nutritional Info Amount Per Serving
- Calories: 193.9
- Total Fat: 3.9 g
- Cholesterol: 65.6 mg
- Sodium: 112.0 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 3.5 g
- Protein: 26.0 g
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