Name: Artichoke, Barley, Chicken and Lemon Soup
Ingredients: 2 chicken breasts; 5 green onions, thinly sliced; 1 cup water; 1 quart chicken broth; 2 tablespoons olive oil; 1½ cups green onion tops, thinly sliced; 1 cup cooked barley; 2 lemons, juiced; 4 large kale leaves, cut into thin ribbons; 1 (15-ounce) can water-packed artichoke hearts, drained and quartered; ¼ cup water blended with 2 tablespoons cornstarch; ½ cup cream or milk substitute; 10 basil leaves, thinly sliced

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Artichoke, Barley, Chicken  and Lemon Soup

This soup will remind you of a Greek avgolemono soup, but without the fuss of eggs that curdle all too easily. Serve with pita bread and a Greek salad.

Course: Entree

Keyword: artichokes, barley, chicken, fall 2018, kale, lemon, soup

Servings:

Calories: 250kcal

Author: Kimberly Lord Stewart

Ingredients

2 chicken breasts
5 green onions, thinly sliced
1 cup water
1 quart chicken broth
2 tablespoons olive oil
1½ cups green onion tops, thinly sliced
1 cup cooked barley
2 lemons, juiced
4 large kale leaves, cut into thin ribbons
1 (15-ounce) can water-packed artichoke hearts, drained and quartered
¼ cup water blended with 2 tablespoons cornstarch
½ cup cream or milk substitute
10 basil leaves, thinly sliced

Instructions

Place chicken, green onions, water and broth in a soup pot. Bring to a boil, and reduce to a simmer. Cook 20 minutes, until chicken is tender. Drain and reserve broth and chicken. Shred chicken when cool enough to handle.
Place oil in soup pot, sauté green onion tops until soft. Add barley, reserved broth, shredded chicken, lemon juice, kale and artichoke hearts. Simmer 15 minutes.
Add cornstarch slurry, milk and basil leaves. Bring to a slow simmer, and cook 5–10 minutes until thickened.

Nutrition

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