Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 lbs chicken, cut in pieces
- 1/2 cup uncooked barley
- 9 cup water
- 2 tbsp lemon juice
- 3 celery stalks with leaves
- 1 small onion
- 1/2 cup chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup chopped fresh parsley
- 1 tbsp salt
- 1/2 tsp pepper, freshly ground
- 1/4 tsp celery seed
- 1 1/2 cup green beans cut, fresh
- =
Directions
Place chicken, water, leaves from celery and small onion in a large saucepan. (reserve celery stalks). Cover saucepan and bring to a boil; reduce heat and simmer 1 ½ hours until chicken is tender. Remove chicken. Strain broth into bowl; chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (my note: if you want less than 8 servings, freeze extra broth and chicken separately in meal-sized portions). Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings. Cover and simmer 20 min. add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving 1 ½ cup