Chicken Vegetable Soup
- Number of Servings: 6
Ingredients
Chicken thigh (cooked) OR cooked chicken bones with some meat on them1 carrot (sliced or diced)1 cup green beans cut into pieces1 stalk celery (diced)1 cup pearl barley1 tsp seasoning salt1 boullion cube OR Homemade Chicken Broth4 - 6 cups of water1 tsp parsley1 clove garlic
Cook Chicken bones & meat slowly to make broth
Strain broth.
Add chicken, carrots, beans, celery, garlic, spices and barley.
Add 4 - 6 cups of water.
Cook slowly for 1 hour or until the vegetables are soft and the barley is cooked.
Add water if the level drops too low.
Serve hot with crackers and salad.
Makes approx. 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TEDYBEARANGEL.
Strain broth.
Add chicken, carrots, beans, celery, garlic, spices and barley.
Add 4 - 6 cups of water.
Cook slowly for 1 hour or until the vegetables are soft and the barley is cooked.
Add water if the level drops too low.
Serve hot with crackers and salad.
Makes approx. 6-8 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user TEDYBEARANGEL.
Nutritional Info Amount Per Serving
- Calories: 58.6
- Total Fat: 0.6 g
- Cholesterol: 9.5 mg
- Sodium: 444.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 2.2 g
- Protein: 3.5 g