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Recipe in: One Dish Dinners

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Chicken and Barley Soup; Homemade Chicken Stock

Chicken and Barley Soup                                                      Time: 60 minutes
     I love barley, as a side dish, as a substitute for rice in risotto, and in soups. The barley that I get is (I think) partially pre-cooked so it cooks in about 20 minutes. Regular pearl barley takes about 45 minutes. I'm sorry that I can't be specific about the amount to use. I used 3/4 cup of mine and it was perfect and made a thick soup. If you want a thinner soup use 1/2 cup. If the soup ends up to thick for your taste, add more stock. It's soup... It's easy to fix!

Chicken and Barley Soup Ingredients:

 Instructions:

Chicken Stock                                                                         Time: 90 minutes
     You can use a whole fryer or any chicken parts to make stock.  Leftover chicken bones, a package of wings, etc.  I used the meat I wanted for the soup: 2 chicken thighs with legs and bones and one breast.  If you use a whole chicken you should have stock left to freeze for other uses.

 Ingredients:

 Instructions:

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               Nutrition Information
            
 
Recipe serves 4 
         
Entire Recipe / per serving
Calories:   1784 / 446
Total Carbohydrates:   207 / 52
          Dietary Fiber:   49 / 12
Total Fat:   41 / 10
         Saturated Fat:   11 / 3
Cholesterol:   353 / 89
Protein:   155 / 39
Calcium:   509 / 127
Sodium:    2955 / 739

General Technical Details and Disclaimer:

Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.

I try to be accurate, but I do not guarantee it.  I use 'grams' as the unit of weight; with an approximate conversion to ounces.

My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/


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