In Dutch oven or large pot, mix together OVEN STUFFER® Roaster meat, onion, celery, broth, water, barley and bouillon cubes. Bring to a boil; reduce heat and cook for 10 minutes, stirring occasionally.
Add vegetables and cook an additional 10 minutes.
Garnish with fresh parsley, if desired.
Serving Size 488g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat11g (17%)
Saturated Fat 3g (15%)
Trans Fat 0g
Total Carbohydrate41g (14%)
Dietary Fiber 8g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Michele - Camp Hill, PA
1/12/2009 1:34:27 PM
This soup is absolutely delicious. As I'm typing this, I just got finished having leftovers for lunch! It's very easy to make, especially if you roast the chicken on the weekend and have it already to just add. You have a weeknight dinner on the table in about 30 minutes.