Recipe: Chicken Mushroom Barley Soup
- Jorg Dietrich, MD
- Nov 25, 2019
- 1 min read
Hot soup on a cold day
Whether cooked in a crockpot or on the stove, this low-fat soup from our dietitians is great paired with a side salad and whole-grain crackers for a hearty winter meal.
Ingredients
1 pound boneless skinless chicken thighs 8 ounces sliced mushrooms 2 cup sliced carrots (sliced into coins) 1 cup chopped celery ½ cup barley (not quick-cooking type) ½ pound fresh spinach (washed with stems removed), cut into thin strips 32 ounces unsalted vegetable cooking stock 4 cups of water
Directions
Place all ingredients except spinach into a large crockpot. Add stock and water.
Turn crockpot on low and cook for at least 6-8 hours.
Shred chicken thighs. Add spinach to soup and stir.
Simmer for an additional 5 minutes before serving. Cook’s note: Can also be made in a large soup pot on the stove.
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