Perdue
Roaster Barley Soup
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"Since i have made a variation on This and used BBQ'd leftover chicken instead and we LOVED it! This version has to be just as yummy!"
Comment Lisa DeShane
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Roaster Barley Soup

Roaster Barley Soup

Serves 4 | Prep/Cook Time:
  • Calories 380
  • Protein 28g
  • Sodium 1340mg
  • Sat.Fat 3g
  • Sugar 2g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 380
% Daily Value*
Total Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 80mg 27%
Sodium 1340mg 56%
Total Carbs 41g 14%
Dietary Fiber 8g 32%
Sugars 2g
Protein 28g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
2 cups PERDUE® OVEN STUFFER® Whole Chicken
1/2 cup diced onion
1/2 cup diced celery
2 cans (14 1/2 ounces) chicken broth
1 cup water
3/4 cup quick cooking barley
2 cubes chicken bouillon
1 box (9 or 10 ounces) frozen mixed vegetables
Fresh parsley (optional)
Instructions
1 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.
2 Add vegetables and cook an additional 10 minutes.
3 Garnish with fresh parsley, if desired.