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    You are in: Home / Recipes / Chicken Vegetable Bean Soup Recipe
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    Chicken Vegetable Bean Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    30 mins

    2 hrs 30 mins

    Oliver1010's Note:

    This is adapted from my Health Vegetable Soup recipe 493112 which I got from Woman's World Magazine and is a "mix-and-match" recipe. I found that I was making that recipe the same way every time and this is the result. It makes quite a bit. I usually make it every Sunday mostly during the winter months and the family eats it all week and I freeze some. Using bone-in chicken thighs is kind of a hassle and you have to be real careful about removing bones and cartilage after they're cooked but I think it's worth it because of the flavor added.

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    Ingredients:

    Serves: 12

    Yield:

    pints

    Units: US | Metric

    Directions:

    1. 1
      Heat olive oil in 8 qt pot over medium heat.
    2. 2
      Cook onion until softened, about 5 minutes.
    3. 3
      Add garlic and cook about 1 minute.
    4. 4
      Add water and turn heat to high.
    5. 5
      Remove skin from chicken thighs and add chicken to pot.
    6. 6
      Add cayenne pepper, black pepper, thyme, salt and bay leaves.
    7. 7
      Bring to boil.
    8. 8
      Reduce heat to low and simmer, covered, for 45 minutes.
    9. 9
      Rinse lentils, barley, quinoa and black beans and set aside.
    10. 10
      Remove chicken thighs and and carefully remove bones and cartilage.
    11. 11
      Cut chicken into bite-size pieces and return to pot.
    12. 12
      Add carrots, kale, red peppers, lentils, barley, quinoa and black beans.
    13. 13
      Return to boil.
    14. 14
      Reduce heat to low and simmer, covered, for 1 hour.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Vegetable Bean Soup

    Serving Size: 1 (510 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 176.8
     
    Calories from Fat 35
    20%
    Total Fat 3.9 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 14.1 mg
    4%
    Sodium 437.3 mg
    18%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 6.9 g
    27%
    Sugars 2.7 g
    10%
    Protein 10.1 g
    20%

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