1. Fill a slow cooker with broth, 8 oz water, garlic, herbs and pepper. Add chicken, peas and barley, then layer onion, potatoes and carrots overtop. Liquid should just cover vegetables. Do not stir.
2. Allow to simmer overnight, at least 4 to 6 hours. Remove bay leaves and stir before serving. Spoon 1 cup into each bowl and top with 1 tbsp sour cream, if desired.
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Serving Size: 1 recipe (2668g) | ||
Recipe Makes: 1 | ||
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Calories: 1683 | ||
Calories from Fat: 214 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 236.5mg | 73 % | |
Sodium 571.4mg | 20 % | |
Potassium 5233.1mg | 138 % | |
Total Carbohydrate 258.1g | 76 % | |
Dietary Fiber 43.9g | 176 % | |
Sugars, other 214.2g | ||
Protein 116.3g | 166 % | |
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: 1683
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