9/13/08 Very good. Extremely easy. No leftovers. 11 carbs/cup. I usually add an entire rotisserie chicken.
Saute onion, carrots, celery and garlic in hot oil in a large Dutch oven over medium-high heat for 5 minutes. Add chicken broth, water,seasonings and barley. Bring to a boil, reduce heat, and simmer, partially covered, 25 minutes or until vegetables are tender. Add chicken and heat an additional 10 minutes until barley is tender.
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Serving Size: 1 Serving (2225g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1032 | ||
Calories from Fat: 101 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.3g | 15 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 42mg | 13 % | |
Sodium 8149.8mg | 281 % | |
Potassium 3499.8mg | 92 % | |
Total Carbohydrate 206.3g | 61 % | |
Dietary Fiber 37.4g | 149 % | |
Sugars, other 168.9g | ||
Protein 39.6g | 57 % | |
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: 1032
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