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Chicken Vegetable Barley Soup

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.2695
Energy (kCal)3003.12
Carbohydrates (g)158.5093
Total fats (g)261.3359
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 35 minutes, Preparation Time - 35 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant. | 2. Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender. | 3. Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes. | 4. Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    almond 1 cup slivered 1927.12 0.0 0.0 218.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    celery 1 cup chopped 16.16 2.9997 0.6969 0.1717
    mushroom 4 cups sliced - - - -
    garlic 4 cloves minced 17.88 3.9672 0.7632 0.06
    carrot 1 cup chopped 52.48 12.2624 1.1904 0.3072
    red potato 5 cups diced 525.0 119.25 14.175 1.05
    chicken 3 cups chopped cooked - - - -
    chicken broth 2 1/2 quarts - - - -
    cooking barley 1 cup - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    salt black pepper to taste - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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