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CHICKEN BARLEY SOUP
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Diabetic Soups
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Broiler-fryer chicken (2-3
-lbs.), cut up
2 qt Water
1 1/2 c Diced carrots
1 c Diced celery
1/2 c Barley
1/2 c Chopped onion
1 Chicken bouilion cube
-(optional)
1 t Salt (optional)
1 Bay leaf
1/2 ts Poultry seasoning
1/2 ts Pepper
1/2 ts Dried sage
In a large kettle, cook chicken in water until tender.
Cool broth and skim off fat. Bone the chicken and cut
into bite-size pieces; return to kettle along with
remaining ingredients. Simmer, uncovered, for at least
one hour or until vegetables and barley are tender.
Remove bay leaf. Yield: 5 servings. (about 1 1/2 qts.)
Diabetic Exchanges: One serving (prepared without
bouilion and salt) equals 2 1/2 lean meat, 1 starch, 1
vegetable; also, 259 calories, 127 mg sodium, 89 mg
cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm
fat.
SOURCE: *Diana Costello, Marion, KS, Country Woman
Jan/Feb93 POSTED BY: Jim Bodle 7/93
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