Chicken and Barley Soup (Adapted) (5 PTS) Recipe - Cooking Index
Chicken and Barley Soup (Adapted) (5 PTS) Recipe - Cooking Index
| 1 1/2 tablespoons | 22ml | Butter or margarine |
| 2 tablespoons | 30ml | Onions - (about 2-1/2 cups) (large) |
| Halved and cut into 1/2" thick slices | ||
| 1 lb | 454g / 16oz | Mushrooms - stems removed |
| (cut into 1/4" thick slices) | ||
| 4 | Celery ribs - cut into 1/4" thick | |
| Slices | ||
| (about 1-1/2 cups) | ||
| 4 | Carrots - cut into 1/2" thick (large) | |
| Slices | ||
| (about 1-1/4 cups) | ||
| 1 teaspoon | 5ml | Sage - dried rubbed |
| 1 teaspoon | 5ml | Dried thyme |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Pepper |
| 4 cups | 948ml | Fat-free chicken broth |
| 2/3 cup | 157ml | Barley - (not quick cooking) |
| 1 lb | 454g / 16oz | Cooked chicken - * cut in 1" pieces |
* Original recipe called for 3 pounds of cut up chicken (8 pieces), skin removed.
In large pot melt butter over medium-high heat. Add onions; cook until just softened, about 3 minutes. Add mushrooms, onions, celery and carrots; cook until slightly softened, 4-5 minutes. Stir in sage, thyme, salt and pepper. Add broth, 4 cups water and chicken; cover and bring to a boil. Reduce heat to medium-low; simmer 1 hour, uncovering after 30 minutes. Stir in barley; cook until tender, about 30 minutes. Add chicken to soup and reheat the soup. If making ahead, let cool, uncovered, 1 hour. Cover and refrigerate up to 2 days ahead; reheat over low heat, stirring in parsley just before serving
Description:
"Make a big pot of this nourishing favourite and freeze in small
containers to have on hand when you need dinner on the table fast!"
S(Typed in MC and WW points added):
"Helen D. ([email protected])"
Start to Finish Time:
"2:00"
Per serving: 298 Calories (kcal); 7g Total Fat; (20% calories from fat); 36g Protein; 29g Carbohydrate; 72mg Cholesterol; 645mg Sodium
Food Exchanges: 1 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : I use cooked chicken, it has less fat, even though you remove the skin, I find it is has a lot of fat. This soup is a main course soup.
According to recipe nutritional values are:
Per Serving: 255 calories; 26g protein; 6g fat; 70mg cholesterol; 24g carbohydrates; 614 mg sodium; 6g fibre, 4g sugar.
(I use WW Points using the MC nutritional values)
298 Calories; 7g Fat (20.2% calories from fat); 36g Protein; 29g Carbohydrate; 7g Dietary Fiber (WW Points) = 5 Points
Source:
Woman's World 9/26/00
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