Chicken barley soup

5 servings

Ingredients

QuantityIngredient
1Broiler-fryer chicken (2-3 lbs.), cut up
2quartsWater
cupDiced carrots
1cupDiced celery
½cupBarley
½cupChopped onion
1Chicken bouilion cube (optional)
1teaspoonSalt (optional)
1Bay leaf
½teaspoonPoultry seasoning
½teaspoonPepper
½teaspoonDried sage

Directions

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