CHICKEN, SWEET POTATO AND SPINACH SOUP
My mom made this for me every time I was sick; it was the only thing I could keep down. It was mild but I love it even when I'm not under the weather. She would use her own roasted chickens, but when I'm not feeling well I don't feel like roasting my own chicken, and the store-bought ones work in a pinch. Serve with crusty bread.
Provided by tellinglaurel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.
Nutrition Facts : Calories 83.6 calories, Carbohydrate 6 g, Cholesterol 18.9 mg, Fat 3.6 g, Fiber 1.1 g, Protein 7.1 g, SaturatedFat 1 g, Sodium 686.7 mg, Sugar 1.5 g
SPICED CHICKEN, SPINACH & SWEET POTATO STEW
A healthy one-pot with warming spices that's low fat, low calorie, 3 of your 5-a-day and also full of fibre!
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 14
Steps:
- Put the sweet potato in a large, deep saucepan over a high heat. Cover with boiling water and boil for 10 mins. Meanwhile, put all the paste ingredients in a food processor and blend until very finely chopped. Set aside until needed.
- Put the spinach in a large colander in the sink and pour the sweet potatoes and their cooking water over it to drain the potatoes and wilt the spinach at the same time. Leave to steam-dry.
- Return the saucepan to the heat (no need to wash it first), then add the oil, followed by the spice paste. Fry the paste for about 5 mins until thickened, then add the chicken. Fry for 8-10 mins until the chicken starts to colour. Pour over the stock, bring to the boil and leave to simmer for 10 mins, stirring occasionally.
- Check the chicken is cooked by cutting into one of the thighs and making sure it's white throughout with no signs of pink. Season with black pepper, then add the sweet potato. Leave to simmer for a further 5 mins. Meanwhile, roughly chop the spinach and add to the stew. At this point you can leave the stew to cool and freeze for up to 3 months, if you like.
- Scatter over the pumpkin seeds and preserved lemons, and serve with warm naan bread on the side.
Nutrition Facts : Calories 445 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 0.6 milligram of sodium
CHICKEN BARLEY SOUP WITH SWEET POTATO
I got this recipe from my mother; it's a hearty soup, perfect for a crisp fall day. The sweet potato and barley combine for a unique chicken soup that is always a crowd-pleaser! (Also a great way to use chicken leftovers.)
Provided by Sharon Stoudt
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h30m
Yield 16
Number Of Ingredients 12
Steps:
- Heat olive oil in a large heavy stockpot over medium heat; cook and stir onion, celery, and garlic in hot oil until onion is slightly tender, about 8 minutes.
- Stir chicken stock, chicken, carrots, parsnips, and barley into onion mixture; bring to a boil. Reduce heat and simmer until barley is slightly tender, about 30 minutes.
- Stir sweet potatoes into soup and simmer until sweet potatoes and barley are tender, about 30 minutes; season with dill, salt, and pepper.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 41.3 g, Cholesterol 20.2 mg, Fat 3.5 g, Fiber 7.8 g, Protein 11.8 g, SaturatedFat 0.9 g, Sodium 529.6 mg, Sugar 7.9 g
SPICY CHICKEN BARLEY SOUP WITH SWEET POTATOES AND SPINACH
Make and share this Spicy Chicken Barley Soup With Sweet Potatoes and Spinach recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 2h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large soup pot over high heat.
- Add the onion and salt and saute until limp, about 3 minutes.
- Add all the spices and saute until fragrant, about 2 minutes.
- Add the tomato paste and saute for another minute, until darkened but not burned (if the tomato paste looks too dark too quickly, lower the heat).
- Add the garlic and continue to saute for 1 minute longer.
- Return the heat to high if you lowered it, then add the broth, 2 cups water, and the barley to the pot.
- Bring to a boil and let simmer for 30 minutes.
- Add the sweet potato and continue to cook until the barley and sweet potato are soft, about 30 minutes to an hour more, adding more water to the pot if necessary (it should not get too thick).
- Add the chicken, partially cover the pot, lower the heat to med-low, and simmer for 10 minutes.
- Add the spinach and cilantro to the pot and continue simmering until the spinach is wilted, about 5 minutes longer.
- Stir in the lemon juice and more salt if desired.
- Serve garnished cilantro and lemon wedges.
Nutrition Facts : Calories 238.7, Fat 7.7, SaturatedFat 1.4, Cholesterol 27.2, Sodium 365.2, Carbohydrate 28, Fiber 5.3, Sugar 2.1, Protein 16.3
CHICKEN BARLEY SOUP
No question-this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! -Diana Costello, Marion, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 5 servings (about 1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.
Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
SPRING CHICKEN & BARLEY SOUP
A light, barley soup. . .perfect for Spring and Summer. This is a high fiber, low fat and heart healthy soup. Recipe originally from Eating Well Magazine, but switched up a bit after making! Feel free to add some salt free all purpose seasoning or Italian Seasoning in the last 5 minutes of cooking; I used Recipe #334780 with great results. The orange peel is the secret ingredient in this recipe. . .brightens it right up!
Provided by januarybride
Categories Clear Soup
Time 1h5m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat; add onion and celery and cook, stirring, until beginning to soften, 2 to 4 minutes.
- Add garlic to the pan and cook, stirring, until fragrant, about 1 minute.
- Add broth, chicken and barley. Bring to a gentle simmer. Cover and cook over low heat until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate with a slotted spoon.
- Return the broth to a simmer and cook until the barley is tender, 20 to 30 minutes.
- Meanwhile, shred the chicken or cut into bite-size pieces; discard the bone.
- When the barley is done, add the chicken, spinach, mushrooms, tomatoes with juice, asparagus, peas, salt and a grinding of pepper; return to a simmer.
- Cover and cook over low heat until the asparagus is tender, about 5 minutes more.
- Gather basil and orange zest and finely chop together.
- Ladle the soup into bowls and sprinkle each serving with a generous pinch of the basil mixture.
Nutrition Facts : Calories 275.5, Fat 9.5, SaturatedFat 2.2, Cholesterol 23.2, Sodium 693.7, Carbohydrate 31.7, Fiber 6.6, Sugar 7.3, Protein 20
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