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| RECIPE FOR CHICKEN BARLEY SOUP |
Title: Chicken Barley Soup
Category: Low Cal-fat Chicken
Serves: 5
Ingredients:
| 1.00 | | Broiler-fryer chicken (2-3 | | | -lbs.), cut up | | 2.00 | qt | Water | | 1.50 | c | Diced carrots | | 1.00 | c | Diced celery | | 0.50 | c | Barley | | 0.50 | c | Chopped onion | | 1.00 | | Chicken bouilion cube | | | -(optional) | | 1.00 | ts | Salt (optional) | | 1.00 | | Bay leaf | | 0.50 | ts | Poultry seasoning | | 0.50 | ts | Pepper | | 0.50 | ts | Dried sage |
Instructions:
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.
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