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Kathi's Tomato, Barley, & Chicken Soup

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Submitted by susan

Kathi’s Tomato, Barley, and Chicken Soup recipe

YIELD

4 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 7.1E+2
CUPS ML CHICKEN BROTH
28 809.2
OUNCES ML/G TOMATOES
chopped
2 473
CUPS ML CARROTS
diced
½ 0.5
EACH EACH ONIONS
chopped
2 3E+1
TABLESPOONS ML GARLIC
minced
1 15
TABLESPOON ML OREGANO
crumbled
1 15
TABLESPOON ML BASIL
crumbled
1 5
TEASPOON ML CHINESE HOT MUSTARD *
8 8
EACH EACH CHICKEN LEGS *
½ 118
CUP ML PEARL BARLEY
1 237
CUP ML WHITE WINE
dry *

Directions

In a large kettle combine all ingredients.

Add salt and pepper to taste.

Bring the mixture to a boil, and simmer, covered, stirring occasionally, for 45 minutes.

Uncover and simmer for 30 minutes more, or until the soup is thickened.

Transfer the chicken with tongs to a work surface, and let it cool until it can be handled.

Remove the meat from the bones, add to kettle, and reheat the soup.

* not incl. in nutrient facts Arrow up button

Comments


anonymous United States

Gourmet, October 1993

 

 

Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 220 12% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 313mg 13%
Total Carbohydrate 14g 14%
Dietary Fiber 8g 33%
Sugars g
Protein 19g
Vitamin A 243% Vitamin C 44%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
 
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