“BEST winter soup recipe EVER! I've been making it for years; found it in "The Best of Country Cooking" by Reiman Publications. It's great the first time around, especially with some crusty bread for dipping. But the best part is that every time you re-heat the left overs, they're even BETTER. Such a great soup for those cold winter evenings! Can go stove top or crock pot (thus cooking time can vary!)”
READY IN:
2hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown sausage, onion, barley, and garlic together in skillet. Remove and place in bottom of slow cooker or stock pot.
  2. Add the chicken stock, lentils, uncooked chicken breast, and parsley.
  3. Simmer for as long as you desire or until lentils are tender.
  4. Remove chicken breast, discarding bone and cartilage. Shred meat and return to cooker or pot.
  5. Add garbanzo beans, spinach, and salsa to soup mixture and heat through.
  6. Serve with hot buttered crusty bread, biscuits, or muffins.

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