Lentil-barley Soup With Sausage And Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I found this recipe on the internet and it is absolutely delicious! A nice, thick soup that is hearty and filling with just the right amount of spice. Convenient, as most of the ingredients are probably in your pantry. Read more . Great for a cold day, just slice up some crusty bread (don't forget the butter) and enjoy! Ingredients:
1/2 lb. bulk italian sausage, mild or hot - your choice (i use mild) |
1 med. onion, chopped |
3 cloves garlic, minced |
1/3 c. uncooked pearl barley |
8 c. chicken broth |
1/2 c. fresh parsley, minced (or use 2 tbsp. dried) |
1 lb. raw, skinless, boneless chicken breasts (about 4 small - you can also use skin-on bone-in breasts) |
1 c. uncooked lentils |
1 - 10 oz. can garbanzo beans (chickpeas) |
1 - 12 oz. jar mild salsa |
1 lb. fresh spinach, washed well, roots and coarse leaves discarded, chopped (you can also use baby spinach - i actually use a 10 oz. box of frozen chopped spinach and just dump it in frozen) |
Directions:
1. In 5 - 6 quart stock pot, brown sausage over medium-high heat; stirring and breaking up with a spoon. Remove sausage from pan and set aside.
2. Add onion, garlic, and barley to drippings. Cook, stirring often, until onion is softened and barley is toasted.
3. Add chicken broth, parsley, chicken breasts, and lentils. Bring to a boil, cover, and simmer on medium low heat until breast is white in the thickest part, about 30 minutes.
4. Remove breasts, and let rest until cool enough to handle (If using skin-on bone-in breasts, remove skin and bones from meat and discard) Shred meat and return to pan.
5. Drain garbanzo beans; add to soup with salsa and reserved sausage.
6. Heat to simmering.
7. Add spinach to soup and heat through. Serve.
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