Chicken Barley Soup from Healthy Diabetic Recipes

Chicken Barley Soup Recipe

Recipe Ingredients:

3 lb Chicken, cut in pieces
1/2 cup barley
9 cups Water
2 tbsp Lemon Juice
3 stalks celery, with leaves
1 small Onion
1/2 cup Chopped onion
1/2 cup carrot, finely chopped
1/2 cup fresh parsley, finely chopped
1 tbsp Salt
1/2 tsp fresh ground black pepper
1/4 tsp Celery seed
1 1/2 cups green beans, fresh; cut

Recipe Instructions:

Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.)
Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours
until chicken is tender. Remove chicken. Strain broth into bowl;
chill until fat sets on top. Remove fat.
Remove skin and bones from chicken, discard. Cut chicken into
bite-sized pieces, set aside. (My note: if you want less than 8
servings, freeze extra broth and chicken separately in meal-sized
portions.)
Return broth to saucepan. Chop reserved celery stalks, add to broth
with chopped onion, carrot, parsley, barley, lemon juice, seasonings.
Cover and simmer 20 min.
Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 1/2 cup.
11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit & veg. choice
Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared
by Elizabeth Rodier, tested Sept 93 with substitutions. From the
files of Al Rice, North PoleAlaska, Feb 1994

Servings: 8

“Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.”

~ Doug Larson

 

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