- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 209.3
- Total Fat: 8.7 g
- Cholesterol: 58.7 mg
- Sodium: 114.0 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.7 g
- Protein: 20.6 g
Chicken Vegetable Soup/StewSubmitted by: LEBOOBOO
IntroductionWe like soup as meals so I make them 'loaded' with 'stuff'. The recipe is large because it freezes well and I can send containers home with my college boys. LOL/wink We like soup as meals so I make them 'loaded' with 'stuff'. The recipe is large because it freezes well and I can send containers home with my college boys. LOL/wink
Chicken w/skin and bones (about 2.5 pounds)
1 jalapeno pepper, diced
3 medium carrots, chopped
3 medium stalks celery, chopped
1 large onion, chopped
10 oz. fresh green beans, chopped
1.5 cups cooked barley
2 tsp. miso
2 cloves garlic, minced
1 tsp. Black pepper, ground
Place water in large soup pot and bring to boil.
Add chicken with skin and bones. Boil for 20 minutes.
Cut and chopped all other ingredients and place in large bowl.
Then remove chicken onto plate. Add all the ingredients from bowl plus the last three ingredients in soup pot.
Remove chicken and cut in big pieces. Add to soup. Reduce heat to med-low for 5-10 more minutes.
Refrigerate overnight to congeal the fat , then remove and discard.
Reheat till piping hot. Serve alone or with salad.
Number of Servings: 11
Recipe submitted by SparkPeople user LEBOOBOO.