| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Diabetic, Soups, Poultry |
5 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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