Chicken and Vegetable Soup recipe

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Ingredients

2 quarts chicken broth
1 cup water
2 chicken breasts, diced
4 leaves kale, chopped
3 turnips, diced
3 green kohlrabi, diced
2 cups fresh spinach leaves
2 stalks celery, chopped
1 leek, chopped
3 carrots, chopped
1 clove garlic, chopped
¼ cup uncooked barley
salt and ground black pepper to taste

Nutrition Info

125 calories
carbohydrate: 18.9 g
cholesterol: 19.6 mg
fat: 1.6 g
fiber: 6.1 g
protein: 10.1 g
saturatedFat: 0.2 g
servingSize: -
sodium: 1062.3 mg
sugar: 6.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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