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.