Thursday's Recipe is here! With the cold weather and snowfall, soup might be just the thing you are looking for! Try this recipe and let us know what you think of it.we also suggest adding some more veggies to the pot. Frozen vegetables are great because they defrost in the pot and add to the liquid content of the soup.
Chicken Barley Soup
serves 4-6 people
Ingredients:
2 onions, diced
3-5 stalks of celery, diced
4 carrots, peeled and chopped
2 cloves garlic, minced
2 Tablespoons olive oil
12 oz chopped spinach, frozen
28 oz chicken or vegetable broth (Low Sodium)
1 3/4 cup water
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1/4 teaspoon parsley
1 cup cooked chicken, chopped
1/2 cup raw quick-cooking barley
Directions:
1. Add the olive oil to a large stock pot over medium-high heat. Saute onion, celery and carrots for 5 minutes, until onion is translucent. Add minced garlic and stir for one minute.
2. Add spinach, broth, water, salt, pepper, parsley and thyme. Bring to a boil.
3. Reduce to a simmer and cover partially. Cooke for 20 minutes
4. Add chicken and barley and continue to cook for 10-15 minutes.
5. Serve immediately or cool down and store in refrigerator for later.
Stay warm and enjoy this dish :)
Get Fit For Healthy Eating,
D & K
Resources:Read more at: http://www.food.com/recipe/chicken-barley-soup-227889?oc=linkback
http://www.myrecipes.com/recipe/chicken-barley-soup-with-walnut-pesto-10000001842350/
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