Chicken Barley Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 367.7
  • Total Fat: 5.8 g
  • Cholesterol: 78.3 mg
  • Sodium: 1,729.3 mg
  • Total Carbs: 46.4 g
  • Dietary Fiber: 10.9 g
  • Protein: 35.4 g

View full nutritional breakdown of Chicken Barley Soup calories by ingredient
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Great soup if made with stewing hen and fresh ingredients Great soup if made with stewing hen and fresh ingredients
Number of Servings: 6


    4 cups light meat chicken, yield from one stewing hen after cooking
    10 cups defatted chicken broth also from stewing hen
    1 onion chopped
    4 ribs celery chopped, including heart if possible
    4 sprigs fresh dill chopped
    10 medium sized mushrooms sliced
    24 oz frozen mixed vegetables
    1/2 cup dry pearled barley
    2 teaspoons salt
    pepper to taste


I like to prep the chicken and broth ahead of time. Place stewing chicken in large soup pot and cover with water. Bring to a simmer and cook until chicken is well done, falling off bone. Remove from broth and wait til cool. Pick chicken off bone, removing any skin or fat. Chop chicken into small pieces and throw back into a clean large soup pot. Put broth threw a fine sieve. Then chill until fat rises to top and skim off. Or if you have one use a fat separator to rid broth of fat. Pour 10 cups over chicken or add water if you are shy of 10 cups. Add chopped onion, celery and dill. Thinly slice mushrooms and add. Heat thru until shy of a boil. Add frozen mixed vegetables and bring back up to a boil. Add barley, salt and pepper and cook for another 60 minutes. Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user ANNROBERTS54.

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