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Chicken Barley Soup Recipe
Serves 5
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.
Ingredients: 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
Instructions: 1. In a large kettle, cook chicken in water until tender.
2. Cool broth and skim off fat.
3. Bone the chicken and cut into bite-size pieces; return to kettle along with remaining ingredients.
4. Simmer, uncovered, for at least one hour or until vegetables and barley are tender.
5. Remove bay leaf.
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