Dinner

Chicken navy bean and barley soup is for Dinner.

Chicken navy bean and barley soup takes 30 minutes to prepare.

Chicken navy bean and barley soup takes 360 minutes to cook.

Chicken navy bean and barley soup makes 8 servings.

The ingredients for Chicken navy bean and barley soup are:

64 oz Kirkland Chicken Stock
1 unit (yield from 1 lb ready-to Roasting Chicken
4 cup, chopped Kale
4 cup 2# Bag Fresh Collard Greens (raw)
1 parsnip (9" long) Parsnips
1 cup Beans, navy
1 cup Barley, pearled, cooked
1 cup, strips or slices Carrots, raw
6 tsp terragon, dried. (by JANYTOO)
5 sprigs Dill weed, fresh
1.5 tbsp Salt
1 tbsp Pepper, black
2 tsp Garlic

Here is how you make Chicken navy bean and barley soup:

Pre soak beans in one container of chicken stock for about 2 hours in a large Dutch oven (do not drain the liquid), add chopped kale and collard greens and allow to wilt. Dice chicken, cube the parsnips and add to Dutch oven add remaining chicken stock and all other ingredients, cover and bring to a simmer, simmer for 5 minutes then reduce heat and slow cook for 2-3 hours. Serving Size: Makes 8 large servings

The nutritional information for Chicken navy bean and barley soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 143.0

• Total Fat: 1.3 g
• Cholesterol: 17.0 mg
• Sodium: 1,800.0 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 6.6 g
• Protein: 11.9 g