Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Broiler-fryer chicken (2-3 lbs.), cut up |
| 2 quarts | Water |
| 1½ cup | Diced carrots |
| 1 cup | Diced celery |
| ½ cup | Barley |
| ½ cup | Chopped onion |
| 1 \N | Chicken bouilion cube (optional) |
| 1 teaspoon | Salt (optional) |
| 1 \N | Bay leaf |
| ½ teaspoon | Poultry seasoning |
| ½ teaspoon | Pepper |
| ½ 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, uncovered, for at least one hour or until vegetables and barley are tender. Remove bay leaf. Yield: 5 servings. (about 1½ qts.)
Diabetic Exchanges: One serving (prepared without bouilion and salt) equals 2 ½ 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