Chicken and Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 70 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This is a soup recipe using some vegetables that were a little unknown to me. 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 |
1/4 cup uncooked barley |
salt and ground black pepper to taste |
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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