Low-cal Chicken vegetable barley rice soup
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 218.9
- Total Fat: 2.0 g
- Cholesterol: 23.9 mg
- Sodium: 653.3 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 8.4 g
- Protein: 12.1 g
View full nutritional breakdown of Low-cal Chicken vegetable barley rice soup calories by ingredient
Introduction
This is and incredibly easy to make soup that yields ~12 quarts in the end! Great for soup beginners. This is and incredibly easy to make soup that yields ~12 quarts in the end! Great for soup beginners.Number of Servings: 24
Ingredients
-
1 "big" thing of skinless, boneless chicken thighs (remove the fat) ("big" means single thigh row in an 18 inch or so pack)
2 Tbsp salt
2 Bay leaves
4-5 pounds frozen mixed veggies (two packages and varies by brand between 2 and 2.5 pounds)
3.5 cups Pearl Barley
3/4 Cups rice
Directions
Makes 12 quarts, or 24 two cup servings.
1. First take the chicken (make sure to remove fat) and place it in a giant (enough to hold around 12 quarts) container.
2. Add salt, bay leaves, and cover with water just enough to cover the chicken.
3. Boil approximately 20-30 minutes.
4. Take out bay leaves
5. Add veggies, barley and rice.
6. Fill up with water to 12 quarts (FIGURE OUT THIS LINE BEFORE COOKING)
7. Keep at low boil (simmer) for approximately 4-5 hours. Stir occasionally as needed.
Presto! You have made a giant batch of soup that can be kept in the freezer in smaller portions.
*Optional-add things like fresh broccoli, carrots, and potatoes. Don't add them in until around 1.5 hours until the soup is ready and make sure to add the extra calories!
The chicken thigh "crumbles" and shreds itself...don't worry!
Number of Servings: 24
Recipe submitted by SparkPeople user HOWMUCHWATER!!!.
1. First take the chicken (make sure to remove fat) and place it in a giant (enough to hold around 12 quarts) container.
2. Add salt, bay leaves, and cover with water just enough to cover the chicken.
3. Boil approximately 20-30 minutes.
4. Take out bay leaves
5. Add veggies, barley and rice.
6. Fill up with water to 12 quarts (FIGURE OUT THIS LINE BEFORE COOKING)
7. Keep at low boil (simmer) for approximately 4-5 hours. Stir occasionally as needed.
Presto! You have made a giant batch of soup that can be kept in the freezer in smaller portions.
*Optional-add things like fresh broccoli, carrots, and potatoes. Don't add them in until around 1.5 hours until the soup is ready and make sure to add the extra calories!
The chicken thigh "crumbles" and shreds itself...don't worry!
Number of Servings: 24
Recipe submitted by SparkPeople user HOWMUCHWATER!!!.