Chicken Barley Soup Recipe
Recipe
Ingredients
1 broiler-fryer chicken (2-3 lbs.), c, ut 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
Recipe
Preparation
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
Servings:
5
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Food Tips of the Week
Losing weight
In deciding on a meal plan, it is important to attempt to moderate your consumption of fats, refined carbohydrate and salt.
Some lower carbohydrate diet guidlines:
* Dietary fiber is essential
Decreasing the carbs in your diet usually results in reduction in fiber also. Look at low carb recipes that are fiber-rich balance the equation.
* Use splenda as a substitute for sugar.
Recipes that call for sugar can be modified to make use of a good substitute like splenda. It has a different density so you will have to do a bit of trial and error and it might not work for every recipe, but it gives pretty good results for the most part.
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