Italian Chicken Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Italian Chicken Soup calories by ingredient
Introduction
This is a delicious, hearty and nutritious soup that even your kids and husband will love. It is easy to prepare, makes a bunch and freezes well too.If you cook in a pressure cooker, use less liquid. Cooking time in pressure cooker - 25 min. This is a delicious, hearty and nutritious soup that even your kids and husband will love. It is easy to prepare, makes a bunch and freezes well too.
If you cook in a pressure cooker, use less liquid. Cooking time in pressure cooker - 25 min.
Number of Servings: 8
Ingredients
-
2 teaspoons olive oil
4 Italian turkey sausage links, casings removed
1 medium onion, diced
3 cloves garlic, minced
1/2 cup pearl barley
1 cup green lentils
1 bone-in chicken breast half, skin removed
1/2 cup chopped fresh parsley
4 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), drained
1 (10 ounce) bag fresh spinach leaves, chopped
1 cup mild salsa
Directions
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.