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Ingredients
- 1Â 1/2 tsp Vegetable oil
- 1/2 c. Onion, minced
- 1/2 c. Carrots, minced
- 1/2 c. Celery, sliced
- 2Â 1/2 c. Water
- 1 c. Chicken stock
- 1/4 c. Pearled barley
- 1/4 lb Cooked chicken
Directions
- Prep: 10 minutes, Cook: 50 minutes. Heat oil in a heavy saucepan or possibly Dutch oven over medium heat. Saute/fry next 3 ingredients 4-5 min till onion is tender.
- Add in remaining ingredients, except chicken. Increase heat to high and bring to a boil. Reduce heat to low and simmer 40 min, stirring occasionally.
- Add in cooked chicken and continue to simmer 5-10 min or possibly till chicken is heated through and barley is tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1136g | |
| Calories 477 | |
| Calories from Fat 174 | 36% |
| Total Fat 19.46g | 24% |
| Saturated Fat 4.09g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 58mg | 19% |
| Sodium 534mg | 22% |
| Potassium 879mg | 25% |
| Total Carbs 53.32g | 14% |
| Dietary Fiber 12.3g | 41% |
| Sugars 6.98g | 5% |
| Protein 23.3g | 37% |
