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Chicken Barley Soup (Low Cal)

3 Pound chicken cut in pieces
1/2 Cup uncooked barley
9 Cup water
2 Tablespoon lemon juice
3 Celery stalks with leaves
1 Small onion
1/2 Cup chopped onion
1/2 Cup finely chopped carrot
1/2 Cup chopped fresh parsley
1 Tablespoon salt
1/2 Teaspoon pepper, freshly ground
1/4 Teaspoon celery seed
1-1/2 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 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

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

Food exchange 11g carbohydrate 14g protein 5g fat 145 calories
2 Protein Choices, 1 fruit & vegetable choice 

Courtesy Choice Cooking Canadian Diabetes Association

Serves 8