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Chicken Soup

3 Pound chicken, cut in pieces
9 Cup water
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
1/2 Cup uncooked barley
2 Tablespoon lemon juice
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 minutes

Add fresh green beans and chicken continue cooking 15 minutes or until beans are tender

Each serving 1 1/2 cup

Food exchange11g carbohydrate 14g protein 5g fat 145 calories
2 protein choices 1 fruit & vegetable choice 

Courtesy Choice Cooking Canadian Diabetes Association

Serves 8