Recipe - Chicken Barley Soup (Low Cal)

3 pound Chicken, Cut in pieces
One half cup Uncooked barley
9 cup Water
2 tablespoon Lemon Juice
3 Celery stalks with leaves
1 small Onion
One half cup Chopped onion
One half cup Finely chopped carrot
One half cup Chopped fresh parsley
1 tablespoon Salt
One half teaspoon Pepper, freshly ground
One fourth teaspoon Celery seed
1 One half cup Green beans cut, fresh

Place chicken, water, leaves from celery and small onion in a large
saucepan. (Reserve celery stalks.)

Cover saucepan and bring to a boil; reduce heat and simmer 1 One half hours
until chicken is tender. Remove chicken. Strain broth into bowl;
chill until fat sets on top. Remove fat.

Remove skin and bones from chicken, discard. Cut chicken into
bitesized pieces, set aside. (My note: if you want less than 8
servings, freeze extra broth and chicken separately in mealsized
portions.)

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.

Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 One half cup.

11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit & veg. choice

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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip