Lunch

Sue's Chicken Veggie Barley Soup is for Lunch.

Sue's Chicken Veggie Barley Soup takes 45 minutes to prepare.

Sue's Chicken Veggie Barley Soup takes 65 minutes to cook.

Sue's Chicken Veggie Barley Soup makes 18 servings.

The ingredients for Sue's Chicken Veggie Barley Soup are:

2.4 lbs. of uncooked chicken
14 c of spring (well) water
1/2 head cabbage
1 c chopped leeks
4 c chopped carrots
3 c chopped celery
4 cloves garlic
2 tsp no salt seasoning (Penzey's Mural of Flavor)
4 pkgs. NO Sodium chicken bouillon
3/4 c rinsed uncooked pearled barley

Here is how you make Sue's Chicken Veggie Barley Soup:

Heat 10 cups of well water under medium high heat. Starting w/ 5.9 lb. chicken, remove 3/4lb (all) skin, & giblets. Break apart wings/shoulders, drumsticks, split breast, add to simmering water, cook for about 1/2 hour reducing heat to low, till meat is ready to easily take off the bone. Remove chicken from the pot to cool; chop veggies & mince garlic; STRAIN the broth to remove residue and reduce fat. Add 4 more cups well water, the veggies and garlic, the NO sodium bouillon, and salt free seasoning to the clear broth and cook for 20 minutes; add the pearled barley to the pot & cook 15 minutes more. While cooking the vegetables, remove meat from the bone and gristle. We found 2.75 lbs of chicken waste in addition to skin, yielding 2.4 lbs of uncooked chicken meat from 5.9 lb. soup or roaster ready chicken. Add cooked chicken (about 8 cups) to vegetables and broth, and warm/cook to an even heat, about 5 minutes before turning off heat. Serve after holding on stove top another ten minutes.Serving Size: makes approximately 18 ~ 12 oz. bowlsNumber of Servings: 18Recipe submitted by SparkPeople user MUSIC_MUTT.

The nutritional information for Sue's Chicken Veggie Barley Soup is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 152.5

• Total Fat: 7.7 g
• Cholesterol: 37.3 mg
• Sodium: 251.1 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 2.5 g
• Protein: 11.1 g