Chicken Barley Soup Recipe

Serves: 8

Ingredients

  • 3 lb chicken, cut in pieces
  • 1/2 cup barley
  • 9 cups water
  • 2 tbsp lemon juice
  • 3 stalks celery, with leaves
  • 1 small onion
  • 1/2 cup chopped onion
  • 1/2 cup carrot, finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 1 tbsp salt
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp celery seed
  • 1 1/2 cup green beans, fresh, cut

Preparation

  1. Place chicken, water, leaves from celery and small onion in a large saucepan. (Reserve celery stalks.)
  2. Cover saucepan and bring to a boil; reduce heat and simmer 1 1/2 hours, until chicken is tender.
  3. Remove chicken. Strain broth into bowl; chill until fat sets on top.
  4. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (Note: if you want fewer than 8 servings, freeze extra broth and chicken separately in meal-sized portions.)
  5. Return broth to saucepan. Chop reserved celery stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings. Cover and simmer 20 min.
  6. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender.

Nutritional Information

Each serving = 1 1/2 cups

  • 11g carbohydrates
  • 14g protein
  • 5g fat
  • 145 calories

Food Exchanges

  • 2 Lean Meat
  • 1 Vegetable

Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared by Elizabeth Rodier, tested Sept 93 with substitutions. From the files of Al Rice, North PoleAlaska, Feb 1994. Contributor: Choice Cooking ( Elizabeth Rodier)

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

In the event that you find that this Gazpacho recipe is not appropriate for diabetics, please contact us and and we will review your suggestions.

Soup

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