Spicy Veggie Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spicy Veggie Chicken Soup calories by ingredient


Introduction

This soup can highlight whatever veggies are in season. This soup can highlight whatever veggies are in season.
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 carrots
    1 cup diced celery
    3/4 cup sliced mushrooms
    1/3 cup pearl barley
    2 cups napa cabbage, thinly sliced
    2 cups diced summer squash
    8 oz (dry weight) gluten free pasta of choice (DeBoles used for this recipe)
    1/4c chopped basil
    1/2c chopped cilantro
    1/2c chopped scallions

Tips

It's very important to make your own chicken broth if possible. Much of the flavor in this soup comes from the homemade broth.


Directions

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.