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    You are in: Home / Recipes / Chicken and Barley Soup Recipe
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    Chicken and Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    25 mins

    1 hrs 30 mins

    Highland Ward's Note:

    Freezes well and great for those cold inversion days.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pan with a slotted spoon, reserving the oil in the pan, and set aside.
    2. 2
      Add the onion, celery, and carrots to the pan and sweat for 4 minutes, until tender.
    3. 3
      Add the thyme, bay leaves, salt, and pepper and stir to coat the vegetables.
    4. 4
      Return the chicken to the pan and add the stock and pearl barley. Bring to a boil, reduce heat, partially cover, and simmer for 1 hour, until the barley is tender.
    5. 5
      Stir in the vermouth and simmer for 2 minutes to heat through.
    6. 6
      To serve, remove the bay leaves, ladle the soup into bowls, and top with the chopped parsley.

    Ratings & Reviews:

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    Nutritional Facts for Chicken and Barley Soup

    Serving Size: 1 (584 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 630.4
     
    Calories from Fat 284
    45%
    Total Fat 31.6 g
    48%
    Saturated Fat 8.4 g
    42%
    Cholesterol 123.0 mg
    41%
    Sodium 981.8 mg
    40%
    Total Carbohydrate 42.6 g
    14%
    Dietary Fiber 6.5 g
    26%
    Sugars 7.7 g
    30%
    Protein 40.1 g
    80%

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