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.
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 (2552g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 60 (5%)|
|Amt Per Serving||% DV|
|Total Fat 6.7g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 197.3mg||61 %|
|Sodium 294.4mg||10 %|
|Potassium 4037.7mg||106 %|
|Total Carbohydrate 214.7g||63 %|
|Dietary Fiber 33.9g||135 %|
|Sugars, other 180.8g|
|Protein 104.6g||149 %|
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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: 1327
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