- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 318.6
- Total Fat: 5.6 g
- Cholesterol: 110.6 mg
- Sodium: 399.5 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 8.6 g
- Protein: 26.3 g
Lemon Chicken & Barley SoupSubmitted by: GRADXY
IntroductionThis is a delicious soup, a combination between traditional chicken noodle soup and avgolomeno, with barley substituted for pasta. Packed full of fiber. This is a delicious soup, a combination between traditional chicken noodle soup and avgolomeno, with barley substituted for pasta. Packed full of fiber.
2 medium onions, chopped.
4 medium carrots, sliced
2 medium stalks of celery, chopped
1 tbsp olive or walnut oil
Salt and plenty of black pepper
2 cube chicken bouillon
2-3 quarts water
1 pound boneless skinless chicken breasts, chopped.
250 grams pearled barley
2 Eggs, beaten
Juice of one-two lemons
In a large pot, heat the oil over medium heat. Then, add the vegetables, salt and pepper. Saute a few minutes to soften.
Add in water, chicken, boullion, and turn heat to high. Bring soup to a boil, then reduce heat to medium.
Simmer about twenty minutes, until vegetables are good and soft and chicken is cooked. Then, add barley for last fifteen minutes of cooking time. When barley is softened, reduce heat to low. Make sure it stops boiling before proceeding with next step.
Stir together juice of one or two lemons and two eggs. Add slowly to soup, stirring constantly. This will thicken the soup and add a nice lemon flavor. Do not allow the soup to boil, as it could curdle.
Turn off heat and serve quickly. Delicious dinner with salad and bread.
Number of Servings: 6
Recipe submitted by SparkPeople user GRADXY.