Chicken navy bean and barley soup

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 143.0

Total Fat: 1.3 g
Cholesterol: 17.0 mg
Sodium: 1,800.0 mg
Total Carbs: 20.7 g
Dietary Fiber: 6.6 g
Protein: 11.9 g

View full nutritional breakdown of Chicken navy bean and barley soup calories by ingredient

Introduction

This easy to make hearty chicken soup is great for those cold nights. High in protein, fiber and vitamins this is not only very aromatic and good for you but also delicious. This easy to make hearty chicken soup is great for those cold nights. High in protein, fiber and vitamins this is not only very aromatic and good for you but also delicious.

Minutes to Prepare: 30

Minutes to Cook: 360

Number of Servings: 8

Ingredients

64 oz Kirkland Chicken Stock

1 unit (yield from 1 lb ready-to Roasting Chicken

4 cup, chopped Kale

4 cup 2# Bag Fresh Collard Greens (raw)

1 parsnip (9" long) Parsnips

1 cup Beans, navy

1 cup Barley, pearled, cooked

1 cup, strips or slices Carrots, raw

6 tsp terragon, dried. (by JANYTOO)

5 sprigs Dill weed, fresh

1.5 tbsp Salt

1 tbsp Pepper, black

2 tsp Garlic

Tips

Adding about 2 Tbsp of duck fat gives this soup a delicious richness, also adding a sliced jalapeño or roasted poblano pepper gives the soup great flavor too

Directions

Pre soak beans in one container of chicken stock for about 2 hours in a large Dutch oven (do not drain the liquid), add chopped kale and collard greens and allow to wilt. Dice chicken, cube the parsnips and add to Dutch oven add remaining chicken stock and all other ingredients, cover and bring to a simmer, simmer for 5 minutes then reduce heat and slow cook for 2-3 hours.

Serving Size: Makes 8 large servings