Barley Chicken Soup with Market Veggies

Certified Lower-SodiumEasy Clean UpFamily FavoriteKid Friendly
Time
35 minutes
Servings
8
Meal
Entrée, One Pot, Soups
Method
Stovetop
Rating

Ingredients

Makes 8 servings

Directions

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  1. In a large stockpot, heat oil over medium-high. Add chicken, garlic & thyme. Cook 5-7 minutes or until chicken is lightly browned.
  2. Add carrots, leek, turnips, vinegar, broth & barley. Bring to a boil. Cover & simmer 12-15 minutes or until vegetables are tender.
  3. Remove from heat. Stir in carrot and turnip greens. Cover & let sit until greens are wilted.
  4. To serve, top with fresh thyme.
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Tips

It is important to peel turnips before you cook. The skin has a bitter taste & will change the flavor of your dish.

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