Chicken barley soup

Yield: 5 servings

Measure Ingredient
1 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 Chicken bouilion cube (optional)
1 teaspoon Salt (optional)
1 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

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