Chicken Mushroom Barley Soup Recipe
Servings: 10
Ingredients
- 2 1/2 quarts. water
- 3 lbs. chicken parts
- 1 1/2 c. sliced celery
- 1 1/2 c. sliced carrots
- 1/2 c. minced onion
- 2 teaspoon salt
- 1 teaspoon thyme
- 1 bay leaf
- 1/4 teaspoon pepper
- 1 pound mushrooms
- 3/4 c. uncooked barley
Directions
- Place water, chicken, celery, carrot, onion, salt, thyme, bay leaf and pepper in a large saucepan; bring to a boil. Reduce heat and simmer, covered, till the chicken is tender, about 1 hour.
- Meanwhile, rinse, pat dry and slice mushrooms (should make about 5 1/2 c.); set aside.
- Strain chicken and vegetables, reserving broth. Remove chicken meat from the bones; cut the chicken into cubes.
- Return chicken, vegetables and reserved broth to the saucepan, along with the barley and reserved mushrooms; bring to a boil. Reduce heat and simmer, covered, till the barley is tender, about 40 min. Serves 8.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 427g | |
| Recipe makes 10 servings | |
| Calories 275 | |
| Calories from Fat 129 | 47% |
| Total Fat 14.37g | 18% |
| Saturated Fat 4.07g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 566mg | 24% |
| Potassium 461mg | 13% |
| Total Carbs 16.21g | 4% |
| Dietary Fiber 3.8g | 13% |
| Sugars 2.21g | 1% |
| Protein 20.43g | 33% |
