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.
- Servings: 4
Source: Live Naturally Magazine
Ingredients
- chicken breasts
- green onions, thinly sliced
- water
- quart chicken broth
- tablespoons olive oil
- green onion tops, thinly sliced
- cooked barley
- lemons, juiced
- large kale leaves, cut into thin ribbons
- can water-packed artichoke hearts, drained and quartered
- water blended with 2 tablespoons cornstarch
- cream or milk substitute
- basil leaves, thinly sliced