Try this Chicken & Barley Soup recipe, or contribute your own.
Suggest a better descriptionPlace celery, onion, carrot, barley and garlic in Crock-Pot/Slow Cooker.
Remove and discard skin from chicken pieces. Separate drumsticks, from thighs. Trim back bone from breasts. Save wings for another use. Heat oil in large skillet over medium-high heat; brown chicken pieces on all sides. Place chicken in Crock-Pot/slow Cooker.
Add broth, tomatoes with juice, salt, basil and pepper. Cook on LOW 7 to 8 hours or HIGH 4 hours or until chicken and barley are tender. Remove chicken and debone. Cut chicken into bit-size pieces; stir into soup.
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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 125 | ||
Calories from Fat: 12 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 239.5mg | 8 % | |
Potassium 261.2mg | 7 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 18.9g | ||
Protein 4.4g | 6 % | |
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: 125
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