Directions:
- Wash chicken and put in pot without giblets. Add broth, carrots, celery, onion, and parsley.
- Bring to a boil, reduce hat and simmer, covered, until chicken is very tender.
- Remove chicken from broth and let cool; refrigerate broth.
- When chicken is cool enough to handle, remove meat and cut into pieces; discard skin and bones.
- When fat has solidified on broth, remove fat and discard.
- Heat broth and add barley to boiling broth. Reduce heat and simmer, covered, for 15 minutes.
- Trim root ends and dark green stalks from leeks and cut in half lengthwise. Wash well, then slice and add to broth with potato; cook until vegetables are tender.
- Add chicken and slowly pour in cream.
- Heat through but do not boil. Salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 278.58 Kcal (1166 kJ) | ||
| Calories from fat | 90.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.04g | 15% | |
|---|---|---|---|
| Cholesterol | 51.02mg | 17% | |
| Sodium | 1177.65mg | 49% | |
| Potassium | 741.1mg | 16% | |
| Total Carbs | 29.3g | 10% | |
| Sugars | 7.54g | 30% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 14.46g | 29% | |
| Vitamin C | 35.1mg | 58% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 3.1mg | 17% | |
| Calcium | 88.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 53.6 Kcal (224 kJ) | ||
| Calories from fat | 17.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.93g | 15% | |
|---|---|---|---|
| Cholesterol | 9.82mg | 17% | |
| Sodium | 226.6mg | 49% | |
| Potassium | 142.6mg | 16% | |
| Total Carbs | 5.64g | 10% | |
| Sugars | 1.45g | 30% | |
| Dietary Fiber | 1.03g | 21% | |
| Protein | 2.78g | 29% | |
| Vitamin C | 6.7mg | 58% | |
| Iron | 0.6mg | 17% | |
| Calcium | 17.1mg | 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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