Andi's Chicken and Barley Soup (MSNICHOLS39)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
6 cups cooked chicken (dark meat or white meat)6 cups raw carrots6 cups raw celery3 cups chopped raw onions128 oz water128 oz chicken broth1 cup of barley
This dish makes 18 one cup servings.
NOTE: When I make this I usually roast a chicken, remove the breast meat and then boil the chicken down for it's own broth, then I add the water after I have strained the broth (and saved it). I then separate the meat from the bones, joints and skin and add the meat only back into the soup with the barley after I have cooked the celery, carrots and onions in the broth. Another option is to just buy the chicken broth of your choice and add the water.
INSTRUCTIONS: Put the broth and water in a very large pot. Add the chopped celery, onions and carrots. Boil long enough for the vegetables to become cooked "medium". At this point add the cooked chicken and barley and boil for 20 minutes (or whatever time it takes for your barley to cook, check instructions).
This soup can be frozen (great in serving size containers) for future consumption.
Number of Servings: 16
Recipe submitted by SparkPeople user MSNICHOLS39.
NOTE: When I make this I usually roast a chicken, remove the breast meat and then boil the chicken down for it's own broth, then I add the water after I have strained the broth (and saved it). I then separate the meat from the bones, joints and skin and add the meat only back into the soup with the barley after I have cooked the celery, carrots and onions in the broth. Another option is to just buy the chicken broth of your choice and add the water.
INSTRUCTIONS: Put the broth and water in a very large pot. Add the chopped celery, onions and carrots. Boil long enough for the vegetables to become cooked "medium". At this point add the cooked chicken and barley and boil for 20 minutes (or whatever time it takes for your barley to cook, check instructions).
This soup can be frozen (great in serving size containers) for future consumption.
Number of Servings: 16
Recipe submitted by SparkPeople user MSNICHOLS39.
Nutritional Info Amount Per Serving
- Calories: 172.6
- Total Fat: 3.0 g
- Cholesterol: 44.4 mg
- Sodium: 1,066.6 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 4.6 g
- Protein: 17.6 g
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