Chicken barley soup
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Chicken barley soup
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Chicken barley soup made with your roast chicken leftovers. By the time you are done cleaning up after your roast chicken dinner, you will have prepped TOMORROWS dinner as well!
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Ingredients
Chicken Stock
- bones of one roast chicken
- 1/2 large onion sliced
- 1 large carrot cut lengthwise
- 2-3 cloves of garlic
- 1 cup tops and bottoms of celery
- 2-3 bay leaves
- 8-10 cups of water
Soup Ingredients
- 2 cups carrots chopped
- 2 cups celery chopped
- 2-3 cups russet potatoes peeled and diced
- 3-4 cups leftover chicken chopped up
- 3 teaspoons powdered vegetable or chicken stock
- 1 cup dry barley
Instructions
- Once you are done with your roast chicken dinner and are cleaning the kitchen anyway, it's time to start the soup
- Chop up all the remaining chicken, cleaning all the meat off the bones and place in fridge until morning.
- Take the now clean chicken bones and combine them with the first 6 ingredients in your crock pot and cook on low overnight.
- Chop up your vegetables and place in the fridge overnight.
- In the morning, remove all the chicken bones and flavorings from the crock pot.
- Place your vegetables, barley, and extra stock powder flavoring (if wanted, I really like a darn flavorful stock) into the crock pot and cook on low for 8 hours.
- Mix in the chicken to heat up, then serve,
Nutrition Information
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Calories
154kcal
(8%)
Carbohydrates
25g
(8%)
Protein
6g
(12%)
Fat
3g
(5%)
Cholesterol
12mg
(4%)
Sodium
216mg
(9%)
Potassium
459mg
(13%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
9640IU
(193%)
Vitamin C
6.4mg
(7%)
Calcium
45mg
(5%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 154 kcal
% Daily Value*
| Calories | 154kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Cholesterol | 12mg | 4% |
| Sodium | 216mg | 9% |
| Potassium | 459mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 9640IU | 193% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 45mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
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