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chicken soup Recipe


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     chicken soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

4 cups chicken broth
1 1/2 pounds boneless, skinless chicken breasts or thighs (frozen is okay)
1 (15.5 oz) can great northern (or other white beans) beans,rinsed and drained
3/4 cup pearl barley, uncooked (to make gluten free use brown rice)
1 Tbsp minced garlic
1 tsp dried basil
1/2 tsp dried thyme
1/4 tsp dried oregano
2 Tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 tsp salt
1/2 tsp pepper
1 (14.5 oz) can green beans, drained
3 cups coarsely chopped spinach

To make this in the slow cooker- Add broth chicken, beans, barley, garlic, basil, thyme, oregano, lemon juice, lemon zest, salt and pepper into the slow cooker. Cover and cook on low for 6-8 hours. Remove the lid and shred or cut the chicken into pieces. Add in the spinach and the green beans. Ladle into bowls and serve.

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