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Kathi's Tomato, Barley, and Chicken Soup


Kathi's Tomato, Barley, and Chicken Soup recipe













Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber


3 cups chicken broth
28 ounces tomatoes
2 cups carrots
½ each onions
2 tablespoons garlic
1 tablespoon oregano
1 tablespoon basil
1 teaspoon chinese hot mustard
8 each chicken legs
½ cup pearl barley
1 cup white wine


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

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United States

Gourmet, October 1993

10 months ago

Nutrition Facts

Serving Size 443g (15.6 oz)
Amount per Serving
Calories 22012% of calories 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?


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