In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if soup becomes too thick upon standing. Eight 1-cup servings. *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 4 cups. Cook onion, carrots and celery as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender. Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate 13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg * Percent of Calories from Fat: 29% Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2 Source: Quakers Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 8|
|Calories from Fat: 51 (36%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 21mg||6 %|
|Sodium 157.6mg||5 %|
|Potassium 243.7mg||6 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 11.9g|
|Protein 7.8g||11 %|
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Calories per serving: 141
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