Chicken and Vegetable Soup

Chicken and Vegetable Soup

6
ewilliams 0

"This is a soup recipe using some vegetables that were a little unknown to me."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 40 m servings 125 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 1.6 g
  • 2%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1062 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

6
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

Good - different. Next time I might spice up the chicken a little.

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.

Good - different. Next time I might spice up the chicken a little.

Just had this for dinner... yumyum. Really loved it. Only sub was sweet potato instead of barley

Excellent! I doubled the barley.

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

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.