*  Exported from  MasterCook  *

                           CHICKEN BARLEY SOUP

Recipe By     : 
Serving Size  : 5    Preparation Time :0:00
Categories    : Diabetic                         Soups
                Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Broiler-fryer chicken (2-3
                        -lbs.), cut up
   2       qt           Water
   1 1/2   c            Diced carrots
   1       c            Diced celery
     1/2   c            Barley
     1/2   c            Chopped onion
   1                    Chicken bouilion cube
                        -(optional)
   1       t            Salt (optional)
   1                    Bay leaf
     1/2   ts           Poultry seasoning
     1/2   ts           Pepper
     1/2   ts           Dried sage

  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
 


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