Title: Chicken Barley Soup
Categories: Diabetic Soup Chicken
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

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