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Kell Ferell of Alamo, North Dakota drives 80 miles round-trip every day for her job, so she needs quick, healthy dishes to fix for her family. "This is a huge favorite," she pens. "If I don't have leftover chicken, I simply boil or poach some chicken breasts. I use the cooking liquid to replace part of the water in the recipe to add even more flavor."
Nutritional Facts 1 serving (1 cup) equals 187 calories, 4 g fat (1 g saturated fat), 31 mg cholesterol, 582 mg sodium, 21 g carbohydrate, 5 g fiber, 15 g protein.
Originally published as Southwestern Chicken Barley Soup in Country Woman September/October 2001, p40
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Reviewed on Jan. 22, 2012 by cooknTx
We really liked this soup, I put extra barley in since we love it and used Chipotle Chili powder which gave the soup a nice smokey flavor. Will definitely make again. I served it with cornbread...Yum!
Reviewed on Mar. 13, 2011 by daisey5
I loved it. I used frozen corn and a rotesire chicken.
Reviewed on Mar. 06, 2011 by mother of 3
It was zippy! Everyone in our fellowship liked this; I made a full pot and brought home one serving. However, it took me 3 hours to make it. I used frozen corn, cooked and tomatoes w/green chilies in addition to the tom. sauce and diced tomatoes. Also used chicken broth instead of the water.
Reviewed on Aug. 11, 2009 by marciedarcie
My husband and I loved it. Healthy and yummy!
Reviewed on Jul. 25, 2008 by welshone
I modified this to do it in the crockpot, and it was divine! Excellent flavors and textures, and very healthy! This won raves from everyone in our houseehold!
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