Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- stephen ceideburg
- 2 1/2 lbs to 3 pounds chicken or
- -turkey parts
- 2 quart water
- 1/2 cup pearl barley, uncooked
- 1 med onion, chopped
- 2 tsp poultry seasoning
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 1 bay leaf
- 1 cup sliced carrots
- 1/2 cup chopped celery
- 1/2 lbs mushrooms, sliced (2 ½
- -cups)
- 10 oz frozen peas
- 2 tbsp snipped fresh parsley
- =
Directions
Combine chicken, water, barley, onion, poultry seasoning, salt, pepper, paprika and bay leaf in large kettle or dutch oven. Bring boil. Cover, reduce heat and simmer until chicken is tender, about minutes. Remove chicken from broth. Cool chicken; remove meat from bones and dice. Add carrots, celery and mushrooms to broth. Cover; simmer 20 minutes, stirring occasionally. Return diced chicken to soup mixture with peas and parsley; cook until heated through. Per serving (based on 8 servings): 206 calories (43 percent from protein, 35 percent from carbohydrate, 22 percent from fat), grams protein, 18 grams carbohydrate, 5 grams fat, 57 milligrams cholesterol, 410 milligrams sodium. Exchanges: ½ vegetable, 1 bread, 2 ½ meat