Chicken Barley Soup (Low Cal) Recipe

Yield: 8 servings

Ingredients:

  • 3 pounds chicken breast, cut in pieces
  • 1/2 cup uncooked barley
  • 9 cup water
  • 2 Tablespoons lemon juice
  • 3 celery stalks with leaves
  • 1 small onion
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped carrot
  • 1/2 cup chopped fresh parsley
  • 1 Tablespoon salt
  • 1/2 teaspoon pepper, freshly ground
  • 1/4 teaspoon celery seed
  • 1 1/2 cups green beans cut, fresh

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.
  5. Return broth to saucepan.
  6. Chop reserved celery stalks. Add to broth with chopped onion, carrot, parsley, barley, lemon juice, and seasonings.
  7. Cover and simmer 20 minutes. Add fresh green beans and chicken; continue cooking 15 minutes or until beans are tender.
  8. Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

    Food Exchanges per serving: 1 fruit & veg choice

    Nutritional Information: (about 145 calories, 2 grams protein, 5 grams fat, 11 grams carbohydrate per serving)

    Source: Choice Cooking c. 1986 Canadian Diabetes Association

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

Soup

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