Name: Chicken Barley Soup (Low Cal)
Ingredients: 3 lb Chicken, Cut in pieces; 1/2 c Uncooked barley; 9 c Water; 2 tb Lemon Juice; 3 Celery stalks with leaves; 1 sm Onion; 1/2 c Chopped onion; 1/2 c Finely chopped carrot; 1/2 c Chopped fresh parsley; 1 tb Salt; 1/2 ts Pepper, freshly ground; 1/4 ts Celery seed; 1 1/2 c Green beans cut, fresh

Think about the insanity of...ministry idolatry. The people in your congregation did not become active participants in your ministry so that collectively they could make you feel better about yourself and more secure with your ministry gifts. God didn’t call you to your particular ministry position so that you could finally cobble together an identity that you could live with. The leadership of the church didn’t call you to be their pastor because they knew that you needed a forum where you could find meaning and purpose. The troubled people in your congregation did not come with their troubles so that you could feel needed, essential, and appreciated. The people who faithfully give don’t give so you can build a successful ministry and bask in the security of your accomplishments. So you will never find in your ministry the rest of heart that every human being seeks. And when you look there, it only ends in anxiety, frustration, hurt, disappointment, anger, and bitterness and may ultimately lead you to question the goodness of God... The only defense against this the gospel of Jesus Christ. It is only when we are living out of the life that grace alone is able to give that we quit seeking life elsewhere. It is only when we are embracing the rest of the forgiveness of grace that we can look at ourselves honestly and grieve without wallowing in debilitating guilt and shame.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Canadian	Diabetic, Soups/stews, Low-fat/cal, Main dish, Poultry	8	Servings

INGREDIENTS

3	lb	Chicken, Cut in pieces
1/2	c	Uncooked barley
9	c	Water
2	tb	Lemon Juice
3		Celery stalks with leaves
1	sm	Onion
1/2	c	Chopped onion
1/2	c	Finely chopped carrot
1/2	c	Chopped fresh parsley
1	tb	Salt
1/2	ts	Pepper, freshly ground
1/4	ts	Celery seed
1 1/2	c	Green beans cut, fresh

INSTRUCTIONS

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 1/2 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
bite-sized pieces, set aside.  (My note:  if you want less than 8
servings, freeze extra broth and chicken separately in meal-sized
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 1/2 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

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