Photo: Cala
Chicken Vegetable Barley Soup
14 ingredients
35 min + 35 min
12 servings
openrecipes
"This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley."
Estimated Nutrition (whole recipe, rough)
848
Calories
44g
Protein
31g
Fat
104g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 1 cup slivered almonds
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 cup chopped celery
- 4 cups sliced fresh mushrooms
- 4 cloves garlic, minced
- 1 cup chopped carrots
- 5 cups diced red potatoes
- 3 cups chopped cooked chicken
- 2 1/2 quarts chicken broth
- 1 cup quick-cooking barley
- 2 tablespoons butter
- 1/2 cup chopped fresh parsley
- salt and black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes