Chicken Barley Soup
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 1 hour or until vegetables and barley are tender. Discard bay leaf.
Nutrition
Fat: 5g fat (0 saturated fat)
Calories: 259 calories
Sodium: 127mg sodium
Fiber: 0 fiber)
Carbohydrate: 22g carbohydrate (0 sugars
Cholesterol: 89mg cholesterol
Protein: 31g protein. Diabetic Exchanges: 2-1/2 lean meat