Try this Chicken Barley Broth recipe, or contribute your own.
Suggest a better descriptionCombine chicken thighs, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in a dutch oven. Bring to boil. Cover, reduce heat and simmer until chicken is fork-tender, about 45 minutes. Remove chicken; skim fat brom broth unless youre planning to chill the finished soup overnight. The chilled fat could be lifted off just before reheating. Cool chicken; remove meat from bones and dice. Set aside. Add carrots, celery and mushrooms to broth. Cover; simmer 20 minutes, stirring occasionally. Return diced chicken to soup and peas and parsley. Discard bay leaf; Cook until soup is heated through. Recipe By : Herald Journal, Logan, UT File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (411g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 257 | ||
Calories from Fat: 21 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 87.7mg | 27 % | |
Sodium 156.3mg | 5 % | |
Potassium 528.5mg | 14 % | |
Total Carbohydrate 18.4g | 5 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 13.6g | ||
Protein 39g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 257
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