Custom Culinary - Be true to the food
SEARCH RECIPES

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations

Collections

Keyword


+ ONE RECIPE IDEAS

BRAND CATEGORY

Hearty Chicken Soup with Ancient Grains

Print Share by Email Print Google + Twitter Facebook

Nutrition Facts

Serving Size: 11.8 oz (335 g )
Amounts Per Serving
Calories 230
Calories from Fat 140
% Daily Value*
Total Fat 15g 23%
Saturated Fat 11g 55%
Trans Fat 0g  
Cholesterol 40mg 13%
Sodium 690mg 29%
Potassium 310mg 4%
Total Carbohydrate 10g 3%
Dietary Fiber 2g 8%
Sugars 1g  
Protein 14g  
 
Vitamin A 60% Vitamin C 4%
Calcium 4% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Bowl
Serving Size: 11.8 oz

Ingredients

Amount Ingredients
1 Tbsp. Vegetable Oil
1/8 cup Purple Carrots, Small Diced
1/8 cup Carrots, Small Diced
1/4 cup Onions, Small Diced
1/8 cup Celery, Sliced
1 cup Water, Hot
3/4 tsp. Custom Culinary® True Foundations™ Chicken Base
1 1/2 oz Chicken, boneless, skinless, rough cut medium size, cooked
1 Tbsp. Red Barley, Cooked, Warm
1 Tbsp. Barley or Spelt, Cooked, Warm
1 Tbsp. Farro, Cooked Warm
1 Tbsp. Chickpeas, Cooked Tender
1/2 tsp. Fresh Flat Leaf Parsley, Rough Chopped
1/8 tsp. Fresh Ground Black Pepper
1 Tbsp. Microgreens

Recommended Product: 5124 Gold Label True Foundations™ Chicken Base

Directions

  1. In a 2 quart sauce pot over medium high heat, warm oil and saute carrots, onions, and celery for 2-3 minutes until tender.
  2. In a separate 2 cup container, blend hot water and True Foundations™ Chicken Base and whisk until fully dissolved. Add to sauteed vegetables and cooked chicken meat, bring to a boil, reduce heat to simmer, and cook 5-10 minutes.
  3. In a 12 oz. soup bowl, place 1 Tbsp. of each grain and chickpeas piled in the center.
  4. Add hot vegetable chicken broth around edges taking care to keep the grains visible in the center of the bowl.
  5. Garnish at the last minute with chopped flat leaf parsley, ground black pepper, and microgreens.

Chef's Tips

Add additional flavor elements by roasting the barley or farro prior to cooking. Use various colored quinoa or wheat berries for interesting texture variations.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



Comments (0)

Post a Comment

First Name

Last Name

Email

Organization

Comment

In our effort to fight spam, we need you to enter the word that best describes the image below in the input box below in order to submit the form.