Directions:
- Melt the butter in a nonstick dutch oven over med-low heat, then stir in the mushrooms and carrots.
- Cover and cook, stirring occasionally, until the mushrooms are softened, about 5 minute.
- Add the broth, water, barley, salt, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the barley is tender, about 15 minute.
- Stir in the chicken, parsley, and parmesan. Simmer just until heated through, about 2 minute.
- 5 Points for 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 337.21 Kcal (1412 kJ) | ||
| Calories from fat | 147.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.38g | 25% | |
|---|---|---|---|
| Cholesterol | 46.48mg | 15% | |
| Sodium | 668.41mg | 28% | |
| Potassium | 733.24mg | 16% | |
| Total Carbs | 29.03g | 10% | |
| Sugars | 2.73g | 11% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 22.21g | 44% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2mg | 11% | |
| Calcium | 74.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 59.85 Kcal (251 kJ) | ||
| Calories from fat | 26.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.91g | 25% | |
|---|---|---|---|
| Cholesterol | 8.25mg | 15% | |
| Sodium | 118.62mg | 28% | |
| Potassium | 130.13mg | 16% | |
| Total Carbs | 5.15g | 10% | |
| Sugars | 0.48g | 11% | |
| Dietary Fiber | 0.43g | 10% | |
| Protein | 3.94g | 44% | |
| Vitamin C | 1.7mg | 16% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.3mg | 11% | |
| Calcium | 13.1mg | 7% | |
* 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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