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Add a photoServings: 8
Ingredients
- 1 (2 1/2 lb.) chicken
- 2 quarts. water
- 2 cubes chicken bouillon
- 2 c. minced celery
- 2 c. diced onions
- 2 c. diced carrots
- 3 c. diced fresh mushrooms
- 1/2 c. uncooked barley
- 1/2 pound fresh spinach, washed and coarse stems removed
- Salt & pepper to taste
Directions
- Place the chicken in a pot with water and bring to a boil. Add in bouillon cubes. Turn back heat and simmer for 1 1/4 hrs or possibly till chicken is tender. Skim off excess fat. Remove chicken from kettle and cold.
- Pull meat off of bones and throw away skin and bones. Add in celery, onion, carrots, mushrooms and barley to the broth and simmer 45 min. Stack spinach leaves and cut into thin strips. Add in spinach and cubed chicken and cook 2 to 3 min or possibly till heated thoroughly. Yield: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 538g | |
| Recipe makes 8 servings | |
| Calories 301 | |
| Calories from Fat 138 | 46% |
| Total Fat 15.31g | 19% |
| Saturated Fat 4.34g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 325mg | 14% |
| Potassium 666mg | 19% |
| Total Carbs 18.28g | 5% |
| Dietary Fiber 4.4g | 15% |
| Sugars 4.07g | 3% |
| Protein 22.57g | 36% |
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