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Creamy Chicken Soup with Wheat Berry
Prep Time30minutes mins
Cook Time40minutes mins
Course: Soup
Cuisine: Continental
Servings: 8 people
Calories: 293kcal
Equipment
- Dutch Oven Pot
- Wooden Spoon Set
Ingredients
- 2 tablespoons oil
- 1 cup chopped celery
- 1 chopped onion
- 5 oz. thinly sliced mushrooms
- 3 finely chopped garlic cloves
- 2 quarts chicken broth
- 1 cup grated carrots
- 2 teaspoons fresh herbs thyme and oregano
- 1/2 teaspoon crushed red pepper
- 2 cups diced chicken cooked or raw
- 10 1/2 oz. can cream condensed soup I used cream of broccoli
- 3 cups cooked wheat berries 1 1/2 cups uncooked
- 3 tablespoon finely chopped parsley
Instructions
- Cook wheat berries in a pot of boiling water until tender, about 30 minutes.
- In a large pot, heat oil.
- Add celery, onion, mushrooms and garlic. Saute until softened, about 5 minutes.
- Add chicken broth, bouillon cube, carrots, thyme and pepper. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
- Add chicken and condensed soup. Simmer for 5 minutes.
- Add wheat berries and cook until heated through, 2 minutes.
- Add parsley and stir to combine.
- Serve warm.
Notes
- Can be made with raw or previously cooked chicken.
- If using pre cooked chicken, cooking time will be reduced by 15 minutes.
- Cooked wheat berries can be replaced with wild rice or barley.
- Dried herbs can be used instead of the fresh herbs.
Nutrition
Calories: 293kcal | Carbohydrates: 41g | Protein: 14g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 1038mg | Potassium: 422mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2944IU | Vitamin C: 22mg | Calcium: 60mg | Iron: 3mg
Source: balkitchentravels.com
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