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CHICKEN BARLEY SOUP

Category:    Diabetic, Soups, Chicken
Yield: 5 servings
 
      1    Broiler-fryer chicken (2-3          1    Chicken bouilion cube
           -lbs.), cut up                           -(optional)
      2 qt Water                               1 ts Salt (optional)
  1 1/2 c  Diced carrots                       1    Bay leaf
      1 c  Diced celery                      1/2 ts Poultry seasoning
    1/2 c  Barley                            1/2 ts Pepper
    1/2 c  Chopped onion                     1/2 ts Dried sage
 
  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.
  
  
 

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