Chicken Barley Soup

The indredients are:
1 Broiler-fryer chicken (2-3 lbs.), cut up 2 qt Water 1 1/2 cup Diced carrots 1 cup Diced celery 1/2 cup Barley 1/2 cup Chopped onion 1 Chicken bouilion cube (optional) 1 tsp Salt (optional) 1 Bay leaf 1/2 tsp Poultry seasoning 1/2 tsp Pepper 1/2 tsp Dried sage

The recipe yield is:
5 Servings

Info:
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

Note:
Diabetic; Soups; Poultry

free recipes home