Directions:
- 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.
- 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.
- Meanwhile, skin and debone the cooked chicken. Return chicken meat to thickened stew and cook for about 5 minutes to heat through. Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 908.77 Kcal (3805 kJ) | ||
| Calories from fat | 468.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 52.01g | 80% | |
|---|---|---|---|
| Cholesterol | 306.18mg | 102% | |
| Sodium | 381.44mg | 16% | |
| Potassium | 943.55mg | 20% | |
| Total Carbs | 38.39g | 13% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 8.75g | 35% | |
| Protein | 67.43g | 135% | |
| Vitamin C | 13.8mg | 23% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 5.7mg | 32% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 158.6 Kcal (664 kJ) | ||
| Calories from fat | 81.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.08g | 80% | |
|---|---|---|---|
| Cholesterol | 53.43mg | 102% | |
| Sodium | 66.57mg | 16% | |
| Potassium | 164.67mg | 20% | |
| Total Carbs | 6.7g | 13% | |
| Sugars | 0.39g | 9% | |
| Dietary Fiber | 1.53g | 35% | |
| Protein | 11.77g | 135% | |
| Vitamin C | 2.4mg | 23% | |
| Iron | 1mg | 32% | |
| Calcium | 15.1mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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