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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

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| 1. In a large pot combine the chicken, carrots, barley, water, bouillon and salt and pepper to taste. Bring all to a boil. Reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. Skim broth as needed. | 2. Remove chicken from pot and add leeks. Bring back to a boil; reduce heat, cover and let simmer another 15 minutes or so, until thickened. | 3. Meanwhile, skin and debone the cooked chicken. Return chicken meat to thickened stew and cook for about 5 minutes to heat through. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
carrot	1/2	cup	sliced	26.24	6.1312	0.5952	0.1536
barley	1	cup		704.0	155.44	19.82	2.32
water	2 1/2	cups		0.0	0.0	0.0	0.0
chicken bouillon powder	1	teaspoon		-	-	-	-
salt pepper	to taste			-	-	-	-
leek	1		sliced	54.29	12.5935	1.335	0.267

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