Title: Chicken Barley Soup
Categories: Diabetic, Soups, Poultry
Yield: 5 Servings

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 ts 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini