Chicken Barley Soup Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
1: Broiler-fryer chicken, (2-3 lbs.), cut up
2 quart: 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,
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 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
Source from luhu.jp
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
Source from luhu.jp