Try this Chicken-Barley Soup recipe, or contribute your own.
Suggest a better descriptionThis is one of my very favorite soup recipes. It is as close as I have come to duplicating a soup served at a restaurant called Annies that was in the Congress Hotel in Chicago about five years ago. The recipe is a bit more work than your typical chicken soup, but it is worth it. source: The Spice and Spirit Cookbook Clean chicken and remove excess fat. Pat dry with paper towels. In an 8-quart pot, over medium high heat, brown chicken in oil. Remove chicken and place in a large bowl. Discard fat remaining in pot. Return chicken pieces to pot and add water, onions, salt, and pepper. Rinse barley with running cold water. Add to soup. Bring soup to a boil. Lower flame, cover, and simmer for 1 1/2 hours or until chicken is fork-tender, stirring occasionally. Remove chicken to a large bowl and refrigerate 30 minutes or until easy to handle. Remove chicken bones and skin and cut meat into bite-size pieces. Skim fat from broth. Add chicken, celery, parsley, carrots, parsnip, mushrooms, and peas. Bring soup to a boil. Lower flame, cover, and simmer 40 minutes. Serve hot. Posted to JEWISH-FOOD digest by dsabraham@juno.com (Deena Abraham) on Oct 26, 1998,
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Serving Size: 1 To 10 serv (420g) | ||
Recipe Makes: 8 | ||
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Calories: 339 | ||
Calories from Fat: 180 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 8.7g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 86.2mg | 27 % | |
Sodium 160.2mg | 6 % | |
Potassium 573.6mg | 15 % | |
Total Carbohydrate 15g | 4 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 10.6g | ||
Protein 24.7g | 35 % | |
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: 339
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