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Chicken Barley Soup Recipe
|Onion||1 , chopped|
|Sliced mushrooms||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Carrots||2 , julienned|
|Stalk celery||1 Large, julienned|
|Quick cooking barley||1⁄2 Cup (8 tbs)|
|Chicken stock||4 Cup (64 tbs)|
|Boneless skinless chicken breast||8 Ounce, cut into thin strips 1 1/2" long|
|Peas||1⁄2 Cup (8 tbs)|
|Minced fresh parsley||2 Tablespoon|
|Minced fresh chives||1 Tablespoon|
Serving size: Complete recipe
Calories 1055 Calories from Fat 146
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 4.3 g21.3%
Trans Fat 0.1 g
Cholesterol 160.3 mg
Sodium 1689.5 mg70.4%
Total Carbohydrates 134 g44.5%
Dietary Fiber 23.6 g94.5%
Sugars 33.2 g
Protein 93 g185.4%
Vitamin A 490% Vitamin C 171.9%
Calcium 25.5% Iron 53.1%
*Based on a 2000 Calorie diet
Cover with wax paper and microwave on high for 5 minutes, or until the onions are translucent.
Stir in the carrots and celery.
Cover with wax paper and microwave on high for 3 to 4 minutes, or until the vegetables are crisp-tender.
Add the barley and 2 cups of the stock.
Cover with a lid and microwave on high for 15 minutes, or until the barley is nearly tender.
Add the chicken, peas, and remaining 2 cups stock.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the chicken is no longer pink.
Stir in the parsley and chives.
Cover and let stand for 3 to 4 minutes.