*  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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