Chicken, Barley, & Wild Rice Soup | Just A Pinch Recipes

Ingredients

• 1 - chicken, cooked and de-boned, or 4 boneless chicken breasts, cooked and cubed (save the broth! it goes in here too!)
• 1 - large red onion, diced
• 4 - ribs celery, diced
• 1/2 - bag matchstick carrots, or 2 carrots thinly sliced (or more if you want ‘em!)
• 1/2 cup(s) frozen collard greens (or 1 cup fresh)...or you could use spinach
• 1 - garlic clove, minced
• 1 - red potato, cut into matchsticks
• 1/4 - c. minced parsley or 3 t. dried parsley
• 1 tablespoon(s) extra virgin olive oil
• 2 tablespoon(s) “better than bouillon” chicken base (i use it instead of regular bouillon because it has no msg)
• 1 - 15-oz. can chicken broth or the defatted/strained broth from the cooked chicken
• 1/2 - of a 14-oz can diced tomatoes (just enough to add a touch of color)
• 1 quart(s) water
• 1/2 teaspoon(s) red pepper flakes
• 1 tablespoon(s) mrs. dash
• 1 tablespoon(s) onion powder
• 1/2 teaspoon(s) thyme, dried
• 1/2 teaspoon(s) crushed rosemary
• - salt and pepper to taste
• 1 cup(s) pearl barley, uncooked
• 1/2 cup(s) wild rice, uncooked
• 1/2 cup(s) frozen peas
• 1/2 - of a 15-oz. can black beans, rinsed and drained (optional)
• 1/2 - of a 15-oz. can great northern or white kidney (cannelini) beans, rinsed and drained (optional)
• 1/2 - of a 15-oz. can red beans, rinsed and drained (optional)
• 1 bunch(es) green onions w/tops, chopped
• 1 package(s) real bacon pieces (the salad topping type)