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Chicken and Leek Soup















Trans-fat Free, Good source of fiber


2 ½ pounds whole chicken
cut up
4 cups water
1 each carrots
1 each celery stalks
½ cup pearl barley
2 teaspoons chicken broth
2 teaspoons salt
¼ teaspoon black pepper
1 each bay leaves
1 ½ cups leeks
with tops


Heat all ingredients except leeks to boiling in Dutch oven.

Reduce heat.

Cover and simmer 30 minutes. Add leeks. Heat to boiling, reduce heat.

Cover and simmer until thickest pieces of chicken are done, about 15 minutes.

Remove chicken from broth and cool slightly.

Remove chicken from bones and skin, cut chicken into 1 inch pieces.

Skim fat from both.

Remove bay leaf. Add chicken to broth.

Heat until hot, about 5 minutes.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 347g (12.2 oz)
Amount per Serving
Calories 45344% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 143mg 48%
Sodium 837mg 35%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 92g
Vitamin A 41% Vitamin C 5%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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