Spring Chicken & Barley Soup
Source: EatingWell Magazine, March/April 2009
Make Ahead Tip: Prepare through Step 3, cover and refrigerate for up to 2 days. Reheat the soup, thin with broth if desired and finish with Step 4 just before serving.
Serving Size: 2 cups
253.5 calories; protein 22.4g 45% DV; carbohydrates 29.8g 10% DV; exchange other carbs 2; dietary fiber 7g 28% DV; sugars 8g; fat 5.3g 8% DV; saturated fat 1g 5% DV; cholesterol 31.7mg 11% DV; vitamin a iu 1597.9IU 32% DV; vitamin c 30.7mg 51% DV; folate 99.9mcg 25% DV; calcium 67.6mg 7% DV; iron 3mg 17% DV; magnesium 54.9mg 20% DV; potassium 712.1mg 20% DV; sodium 1234.8mg 49% DV; thiamin 0.2mg 24% DV.
1 1/2 starch, 1 vegetable, 2 lean meat