I love sharing my recipes with readers. These are all quite tasty, easy and quick to make. I don’t want to slave over a hot stove all day. Do you? This recipe is something that I put together with what I had on hand. That is how soup is created. You use leftovers, frozen veggies, add a little of this and a little of that and voila, you have soup! It is so nourishing and perfect for cold weather ahead. Happy eating!
This was a quick meal one night when neither of us was very hungry. I didn’t plan on sharing this recipe but was asked for it by a fellow author. Well, here it is, Kandy. Hope you enjoy it! Stay healthy with this soup!
This can be made into a vegetarian soup – don’t add the chicken but add beans and/or other veggies to it.
Here are the other recipes I have shared here: Pork Pies, Baked Chicken, Chili, Shrimp Scampi, Shortcakes, Pot Roast, Basil Pesto Shrimp, Spicy Bean Salsa, Stuffed Zucchini, Cole Slaw, Beef and Broccoli with Wine, Zucchini Bread, Zucchini Italiano, Grapenut Custard, Spinach Pita Pizza, Portuguese Seafood Stew, Marinated Mushrooms, Stuffed Portobello Mushrooms, Chicken Marsala, and Rice Paper Veggie Shrimp Wraps. In the past I have also shared recipes for Portuguese Bisquits and Drunken Chicken.
- Chicken stock and/or water
- Large 1/2 – whole breast of chicken with bones
- Small onion chopped in quarters
- Clove garlic or garlic powder
- salt & pepper to taste
- Sliced carrots
- Sliced celery
- fresh or frozen spinach for other greens like kale or escarole (Watch for my escarole soup recipe soon.)
- Barley (quick Cooking or regular)
- Acini de Pepe, orzo, or alphabets or other small pasta or even rice
- Fill large pot with 3/4 water or use chicken stock and water to 3/4 level of pan
- If you are using regular barley add it the same time as the chicken, if quick cooking barley add in last for 10 minutes or less
- Add garlic, chopped onion, salt & pepper
- Cover and boil for 1/2 hour
- Cook until chicken is done (1/2 hour or more) I poke it at this point with a fork. If no blood comes out it is done then remove to a plate and let cool enough to debone and slice it up to be added to the soup again.
- Add carrots and celery, cook for ten minutes (I used frozen spinach and added it at this time)
- Add quick cooking barley and fresh spinach for ten more minutes
- I cook my alphabets on the side in a separate pan to add to the soup later. This keeps the soup from getting too much starch if you cook the pasta in with the soup.
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