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Chicken Barley Soup |
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Serves: 5 Print this RecipeThis tasty dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. Diana Costello, Marion, Kansas 1 broiler-fryer chicken (2 to 3 pounds), cut up 2 quarts water 1-1/2 cups diced carrots 1 cup diced celery 1/2 cup barley 1/2 cup chopped onions 1 chicken bouillon cube, optional 1 teaspoon salt, optional 1 bay leaf 1/2 teaspoon poultry seasoning 1/2 teaspoon pepper 1/2 teaspoon 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, covered, for at least 1 hour or until vegetables and barley are tender. Remove bay leaf. Diabetic Exchanges: One serving (prepared without bouillon 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. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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