Jenny's Barley, Quinoa, Chicken Chili Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Jenny's Barley, Quinoa, Chicken Chili Soup calories by ingredient
Introduction
Healthy and Warming! Healthy and Warming!Number of Servings: 8
Ingredients
-
Whole Grain Quinoa, 1/4 cup dry
Barley, pearled, raw, 1/2 cup
Onions, 1 cup, chopped
Carrots, 1/2 cup, chopped
Celery, 1/2 cup, diced
Peppers, sweet, red, fresh, 1/2 large
Potato, 1 large, diced
Baby Portabella Mushrooms, 6, sliced
Shiitake Mushrooms, 3/4 cup sliced
Jalapeno Peppers, 1 or 2
Grape Tomatoes, 9 sliced
Dried Chile California, 1.5 oz
Edamame, Shelled, Frozen,1/2 cup
Turmeric, ground, 1 tsp
Spicees, Pepper, Cayenne or Red, 1 tsp
Chili powder, 1 tbsp
Cumin seed, 1 tsp
Spice, Coriander Seed, 1 tsp
Basil,1 tsp
Oregano, 1 tsp
Salt, 1/2 tsp
Pepper, black, 1 tsp
Tomato Paste, 6 oz can
Chicken Broth, 2 cups
Vegetable Broth, 2 cups
Garlic, 3 cloves minced
1 Chicken Breast, no skin, grilled
Flaxseed, 2 tbsp
Tips
Very healthy and filling dish...perfect for Monday Night Football Games!
Directions
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.