MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Barley Soup (Low Cal)
 Categories: Diabetic, Soups
      Yield: 8 Servings
 
      3 lb Chicken; cut in pieces
    1/2 c  Uncooked barley
      9 c  Water
      2 tb Lemon juice
      3    Celery ribs with leaves
      1 sm Onion
    1/2 c  Onion; chopped
    1/2 c  Carrot; finely chopped
    1/2 c  Fresh parsley; chopped
      1 tb Salt
    1/2 ts Pepper; freshly ground
    1/4 ts Celery seed
  1 1/2 c  Fresh green beans; cut
 
  Place chicken, water, leaves from celery, and small onion in a
  large saucepan. Reserve celery ribs.
  
  Cover saucepan and bring to a boil; reduce heat and simmer for
  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. 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 minutes.
  
  Add fresh green beans and chicken; continue cooking 15 minutes or
  until beans are tender.

  Recipe by Canadian Diabetes Association
  
  Recipe FROM: Choice Cooking, 1986

  Posted by: Elizabeth Rodier, Sep 1993
  Posted by: Al Rice, North Pole, Alaska, Feb 1994
 
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