Chicken Barley Soup Recipe
No question—this is my favorite soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. (Especially with the barley, it simply tastes too good to keep to yourself!)
This recipe is:
Contest Winning
* 5 Servings
* Prep: 30 min. + cooling
* Cook: 1 hour
Ingredients
* 1 broiler/fryer chicken (2 to 3 pounds), cut up
* 8 cups water
* 1-1/2 cups chopped carrots
* 1 cup chopped celery
* 1/2 cup medium pearl barley
* 1/2 cup chopped onion
* 1 teaspoon chicken bouillon granules
* 1 teaspoon salt, optional
* 1 bay leaf
* 1/2 teaspoon poultry seasoning
* 1/2 teaspoon pepper
* 1/2 teaspoon rubbed sage
Directions
* In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender. Discard bay leaf. Yield: 5 servings (about 1-1/2 quarts).
Diabetic Exchanges: One serving (prepared without bouillon 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.
Chicken Barley Soup published in Country Woman January/February 1993, p29
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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