Description
A hearty stovetop soup combining chicken, vegetables, and barley, perfect for chilly nights.
Ingredients
Scale
- 1 tablespoon oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 1/4 cup mild hot peppers, frozen (diced, optional)
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 pound chicken thighs or breasts, cubed
- 1 tablespoon Cajun seasoning
- 1 14-ounce canned diced tomatoes
- 1 cup corn kernels, frozen or fresh
- 2 medium carrots, grated
- 6 cups chicken broth
- 3/4 cup barley, pearled or hulled
- 1 pound smoked sausage, sliced
- 6 cups spinach, chopped
- 1 teaspoon salt, or to taste
Instructions
- Heat oil in a large, 6-quart stock pot over medium heat until shimmering.
- Add the diced onions, red bell pepper, celery, and garlic. Cook for 2 to 3 minutes until the vegetables soften and the onions turn glossy.
- Add the cubed chicken and Cajun seasoning. Toss with the vegetables, stirring occasionally until chicken is cooked through, about 5-7 minutes.
- Stir in the diced tomatoes, corn, grated carrots, chicken broth, barley, and sliced sausage. Bring to a boil over high heat, then reduce to low heat. Cover and cook for 25 to 30 minutes for pearled barley (35-45 minutes for hulled) or until the barley is tender.
- Once the barley is tender, add the chopped spinach and cook uncovered for another 3-5 minutes until the spinach wilts down.
- Season with salt to taste and serve hot.
Notes
Serve with warm bread or a simple salad. Leftovers can be stored for up to 4 days in the fridge or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg