RCI-SP.003.0640.001
Spiced Italian Chicken Soup
Spiced Italian Chicken Soup from the Recidemia collection
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- Italian Sausage1/2 PoundCasing Removed, Crumbled
- 3/4 Cup
- pearl barley *1/2 Cup
- 3 cloves
- 3 Quarts
- 1 Cup
- Chicken Breast1 unitSplit With Bone, Uncooked
- parsley1/2 CupChopped
- (15 Oz.) Garbanzo (chick Peas) And Juice1 Can
- - 1 Lb. Fresh or Frozen spinach1/2 unit
- Mild to Medium Salsa1 Cup
- 2 Tablespoons
Method
1
Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the crumbled Italian sausage and cook, breaking it into small pieces, until browned and cooked through, about 5-7 minutes. Remove with a slotted spoon and set aside.
2
In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Mince the garlic cloves and add to the pot, stirring constantly for about 1 minute until fragrant.
3
Pour the chicken stock into the pot and bring to a boil. Add the split chicken breast with bone, pearl barley, and lentils, then return to a simmer.
4
Reduce heat to medium-low and simmer for 20-25 minutes until the chicken is cooked through and the barley and lentils are tender.
25 minutes
5
Remove the chicken breast from the pot and set aside to cool slightly. Once cooled enough to handle, shred the meat from the bone and discard the bone, then return the shredded chicken to the pot.
6
Stir in the cooked Italian sausage, garbanzo beans with their juice, fresh spinach, salsa, and chopped parsley. Simmer for an additional 5-10 minutes until the spinach is fully wilted and all ingredients are heated through.
7
Taste and adjust seasoning as needed. Ladle the soup into bowls and serve hot.