Photo: Cala
Carrot, Chicken & Barley Soup
8 ingredients
Serves 6
openrecipes
The next time youre having a roast chicken, this soup is the ideal thing for the next day. Use the chicken bones to make delicious fresh chicken stock, the last bits of chicken meat and any leftover vegetables like potatoes or peas - all can be stirred in. Pearl barley thickens the soup and makes it really hearty too. Its a delicious, warming soup for any time of year.
Estimated Nutrition (whole recipe, rough)
975
Calories
50g
Protein
33g
Fat
125g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
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
- 15ml/1tbsp vegetable oil
- 450g/1lb carrots, peeled and sliced
- 1 leek, cleaned and sliced
- 1.2lt/2 pt chicken stock
- 75g/3oz pearl barley
- 175g/6oz cooked chicken, broken into bite sized chunks
- 175g/6oz cooked potatoes, chopped
- 100g/4oz cooked vegetables such as peas, broccoli, or green beans
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes