*  Exported from  MasterCook  *
 
              Helen D’s Chicken Barley Soup (For the Crockpot)
 
 Recipe By     : Helen Deacey
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Vegetables
                 Crockpot                         Diabetic
                 Grains                           Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredients:
    4      cups          homemade salt and fat-free chicken broth --
 homemade saltfree
    4      cups          water
    1      cup           carrots -- diced
    1      cup           celery -- diced
    1      cup           onions -- diced
    3      oz            barley
    4                    sage leaves (depending on size of leaf) -- (4 to
 6)
    1      tsp.          savory or thyme
    6      oz            chicken -- diced,  cooked
 
 Method:
 Make the homemade chicken broth the night before and put into the fridge 
 to harden the fat and then remove.  Put 4 cups of the broth into the 
 crockpot with 4 cups of water add the rest of the ingredients.  The
 amount 
 of herbs you use depends on your taste as the crockpot intensifies the 
 taste so you might want to reduce the amount you use.  Cook on low
 cooking 
 for 8-10 hours.
 
 Makes 12 cups or 6 2 cup servings.
 
 
 
 My own recipe.(Helen Deacey) 
 
 D:\1 Recipes\SOUP\Helen D’s Chicken Barley Soup.doc
 
 
 
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 NOTES : Makes 6 - 2 cup servings.
        
        I took several recipes and came up with this and converted to the 
        old Weight Watcher program. 
         For Diabetic I would use 1 Fruit/Vegetable, 1 Starch and 1 
        Protein.
        Per serving: (WW)
        1 Veg.; 2/3 B.; 1 Pr.; 15 O/C.