Comments on: Chicken, Barley, & Swiss Chard Soup {Recipe}

By: Diana

Diana — Thu, 02 May 2013 19:03:36 +0000

Oops, good catch, Suzanne! I’ll edit the recipe to fix that mistake. I’d shred the meat during step #3 and add it back to the soup with the swiss chard, but you could probably add it back as soon as you have it shredded. Thanks! Diana

By: Suzanne

Suzanne — Tue, 30 Apr 2013 21:23:30 +0000

Hi there,

When do you add the chicken back in?

Thanks!

By: Diana

Diana — Fri, 02 Nov 2012 20:12:55 +0000

Hy Myrna! Thank you so much for checking out my recipe! I’m blown away by your comment and so happy to hear that you enjoyed the soup so much. I actually intended to originally make this soup with rotisserie chicken, but I had to come up with a new plan when the grocery store was out of them! Thanks so much for your sweet comment!

By: Diana

Diana — Fri, 02 Nov 2012 20:11:41 +0000

I have a butternut squash and farro soup recipe that I’ve been meaning to publish that you may enjoy. It would be great for after class!

In the meantime, I just saw this over at the Pajama Chef: http://thepajamachef.com/2012/10/29/pumpkin-kale-black-bean-stew/

By: Myrna

Myrna — Mon, 22 Oct 2012 23:05:14 +0000

I just made this soup last night and I don’t think I’m exagerrating when I say that this was THE best chicken soup I’be ever made or tasted and that includes my Jewish mother. The only changes I made were to add spinach instead of Swiss chard and I added some dried thyme leaves. I used a rotisserie chicken and it was just amazing. So… Thank you very much. It’s will be a staple in my recipe collection.

By: Megan

Megan — Wed, 10 Oct 2012 14:01:25 +0000

Do you have a pumpkin soup, or a soup that uses any special fall/winter ingredients?