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Chicken And Greens

Chicken and Greens

Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course


  • 3 lb Quartered Roasting Chicken
  • 4 cup Water
  • 1/2 teaspoon Salt
  • 2 piece Celery stalks with leaves
  • 1 cup Carrots, finely chopped
  • 2 tablespoon Parsley flakes or 1/2 cup chopped fresh parsley
  • 1/2 cup Barley, uncooked
  • 1 tablespoon Lemon juice
  • 3 teaspoon Brewer's yeast
  • 5 ounce Thawed and drained chopped frozen spinach
  • 1 cup Fresh green beans, chopped


  • Place chicken, salt, water and the celery leaves in a large stockpot or slow cooker. (Save the celery stalks.) Cover, bring to a boil. Reduce heat and simmer for 1 to one and a half hours or until chicken is tender.
  • Remove chicken and strain broth into a bowl. Chill broth in refrigerator until top is covered in fat. Skim fat.
  • Remove fat, skin, and bones from chicken. Discard. Cut meat into bite sized pieces. Set aside.
  • Return broth to pot. Add chopped celery with carrots, barley, brewer’s yeast and lemon juice. Cover and simmer 20 minutes.
  • Add chicken, spinach and green beans. Cook 15 more minutes until beans are tender. Cool and serve. It will keep refrigerated for one week or frozen for a month in an airtight container.


With credit to The Natural Pet Food Cookbook by Wendy Nan Rees and Kevin Schlanger DVM.