Chicken and Barley Soup
Try this Chicken and Barley Soup recipe, or contribute your own.
- Preparing Time: 3 hours
- Total Time: 3 hours and 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1/4 teaspoon black pepper
- 4 cups chicken broth
- 1/4 teaspoon sea salt
- 1 cup onion diced
- 1 whole bay leaf
- 1 cup barley
- 1 tablespoon garlic crushed
- 4 cups vegetable broth
- 1 cup broccoli florets
- 2 cups zucchini
- 1 cup fresh mushrooms chopped
- 2 1/2 pounds chicken breasts boneless and skinless
- 2 cups butternut squash peeled and cubed
- 2 cups yellow summer squash cubed
- Carbohydrate 177.079970448342 g
- Cholesterol 1112.71148974615 mg
- Fat 227.941239997574 g
- Fiber 8.99061009970908 g
- Protein 293.717250341303 g
- Saturated Fat 97.7299061831354 g
- Serving Size 1 1 Serving (2722g)
- Sodium 2582.14769585758 mg
- Sugar 168.089360348633 g
- Trans Fat 16.5882676020628 g
- Calories 3956 calories
Put 4 cups of water into a large soup pot and add the broths. Add the chicken, onion, garlic, bay leaf, salt and pepper. Bring all ingredients to a boil. Turn down the heat to low and allow the soup to simmer for 1 hour. Add the vegetables and barley to the soup pot. bring back to a boil and simmer on low for another hour or two, until vegetables are desired texture.
