Whether cooked in a crockpot or on the stove, this low-fat soup from our dietitians is great paired with a side salad and whole-grain crackers for a hearty winter meal. Not too heavy, but just the right amount of warmth to have you feeling cozy!
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1 lb. boneless skinless chicken thighs
8 ounces sliced mushrooms
2 cup sliced carrots (sliced into coins)
1 cup chopped celery
1/2 cup barley (not quick-cooking type)
1/2 lb. fresh spinach (washed with stems removed), cut into thin strips
32 ounces unsalted vegetable cooking stock
4 cups of water
- Place all ingredients except spinach into a large crockpot. Add stock and water.
- Turn crockpot on low and cook for at least 6-8 hours.
- Shred chicken thighs. Add spinach to soup and stir.
- Simmer for an additional 5 minutes before serving.
Nutrition information (per serving)
Makes 6 servings
Total fat: 6 g
Saturated fat: 1.5 g
Cholesterol: 50 mg
Sodium: 220 mg
Carbohydrate: 21 g
Fiber: 5 g
Protein: 19 g
— Cleveland Clinic Digestive Disease Institute dietitians.