Chicken and Vegetable Soup

Chicken and Vegetable Soup

4 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 40 m
ewilliams
Recipe by  ewilliams

“This is a soup recipe using some vegetables that were a little unknown to me.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Combine chicken broth, water, chicken breast, kale, turnips, kohlrabi, spinach, celery, leek, carrots, garlic, and barley in a large pot; season with salt and pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until barley is cooked through but firm to the bite, about 1 hour.

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Reviews (4)

Rate This Recipe
Lauren
5

Lauren

I liked this! I didn't have the kale on hand, so I just used spinach, celery and carrots. Next time I would probably add 1/3 cup of barley next time.

dkaros
0

dkaros

I agree with Laure. A little more barley would be good. Great simple recipe

katie
0

katie

This is a super flexible recipe. We used rutabaga instead of turnip, parsnip instead of carrot, skipped kohlrabi, and added 1/3 cup of barley instead of 1/4. It was excellent.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 125 cal
  • 6%
  • Fat
  • 1.6 g
  • 2%
  • Carbs
  • 18.9 g
  • 6%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 1111 mg
  • 44%

Based on a 2,000 calorie diet

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