This is a simple to make soup. Very hearty as well. You can "lighten" it up some by using lowfat milk instead of half and half.
* First, stew cook 5 chicken thighs 2 hours in the 6 cups of water. When done, put thighs in a bowl. Then, reserve liquid, separating the fat off the top.
* Use a rice cooker to cook rinsed rice.
* Separate the meat from the skin and bone. Discard everything but the meat.
* In a large stew pot, put 5 cups of the separated cooking liquid.
* Add chicken, barley, rice, garlic, dried onion flakes, salt and pepper to pot.
* In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of bowl until mixture is bubbly, forming a roux. Cook roux at least one minute. Whisk in half and half, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
* Add corn and peas.
*Let simmer 20 minutes.
Serves : 8
Prep Time : 30 minutes
Cook Time : 3 hours
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (253g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 220 | ||
Calories from Fat: 128 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 6.9g | 34 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 56.1mg | 17 % | |
Sodium 150.2mg | 5 % | |
Potassium 217.7mg | 6 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 13g | ||
Protein 9.6g | 14 % | |
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: 220
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