- This topic has 1 reply, 1 voice, and was last updated March 12, 2018 at 7:50 pm by .
- March 12, 2018 at 7:50 pm #384823
Spicy Chicken, Barley, and Vegetable Soup
2 boneless, skinless chicken breasts
1 tbs cumin
1 tsp dried oregano
1/2 tsp salt
1/2 cup barley
2 carrots, peeled and chopped
14-oz can cannellini or other white beans, rinsed
1 zucchini, spiraled
1 cup kale, chopped
Bring 8 cups of water to a boil and add the chicken breast, cumin, oregano, and salt. Boil, covered, until the chicken breast can easily be pierced through with a fork—about 15 min.
When ready, remove the chicken, strain the liquid, and reserve for use as the base for the soup.
Add barley to the strained liquid. Bring to a boil and cook, covered, for about 20 min.
Add the carrots and beans and cook for another 10 to 15 min, until the carrots are slightly tender.
Meanwhile, shred the chicken.
Stir in the chicken, zucchini, and kale.
Simmer for another 5 min and serve. Serves 5
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