|Rice/Pearl barley||1 Ounce|
|Chicken stock||2 Pint (From Cooking Chicken)|
|Chicken pieces||1 Cup (16 tbs)|
Use the vegetables already cooked with the chicken plus about 4 oz.fresh finely diced vegetables, or if preferred strain away the vegetables and use 8-12 oz.freshly diced vegetables.
A really filling soup.
If using pearl barley blanch this by first putting into cold water, then bring to the boil and strain.
Add the blanched barley or rice to the stock and the vegetables and cook steadily for 15 minutes.
Add tiny pieces of chicken and continue heating for about 10 minutes.
Add seasoning, then pour into a hot dish.
Garnish with parsley and croutons.
Calories 200 Calories from Fat 45
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 1.3 g6.6%
Trans Fat 0 g
Cholesterol 49.2 mg16.4%
Sodium 418.1 mg17.4%
Total Carbohydrates 17 g5.7%
Dietary Fiber 0.41 g1.6%
Sugars 3.8 g
Protein 20 g39.9%
Vitamin A 7.1% Vitamin C 11.4%
Calcium 2.4% Iron 8.2%
*Based on a 2000 Calorie diet