Ingredients
- 2 quarts chicken broth
- 1 cup water
- 2 chicken breasts, diced
- 4 leaves kale, chopped
- 3 turnips, diced
- 3 green kohlrabi, diced
- 2 cups fresh spinach leaves
- 2 stalks celery, chopped
- 1 leek, chopped
- 3 carrots, chopped
- 1 clove garlic, chopped
- 1/4 cup uncooked barley
- Salt and ground black pepper to taste
Directions
Combine chicken broth, water, chicken breast, kale, turnips, kohlrabi, spinach, celery, leek, carrots, garlic, and barley in a large pot; season with salt and pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer until barley is cooked through but firm to the bite, about 1 hour.
