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With chicken, barley and a host of delicious veggies, this is a tasty antidote to cold and flu chills. —Patricia Randall, Newton, Kansas
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1 cup equals 218 calories, 7 g fat (1 g saturated fat), 42 mg cholesterol, 550 mg sodium, 19 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.
Originally published as Chicken Barley Soup in Healthy Cooking December/January 2011, p47
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Reviewed on Jan. 01, 2011 by 2GuysAndAGirl
Yummy
Reviewed on Nov. 30, 2010 by bizzyb
I made this with noodles instead of barley because I had the long-cooking kind instead of quick-cooking, and it was absolutely delicious anyway. I can't wait to make it again with barley. The leeks give the broth a rich flavor and this is definitely a keeper.
Reviewed on Nov. 30, 2010 by bonealcoldwellbankerbg.com
I would use and did use Swanson's chicken broth. It has no MSG or better still use chicken stock.
This is the best most comforting chicken soup ever. I can't wait to make it again.
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