Chicken Barley Soup
Taste of Home's Down-Home Diabetic Cookbook
Try a FREE ISSUE of Healthy Cooking!
No question—this is my favorite soup. It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It tastes too good to keep to yourself!
SERVINGS: 5
CATEGORY: Lower Fat
METHOD: Other stovetop
TIME: Prep: 15 min. Cook: 1-1/2 hours
Ingredients:
- 1 broiler/fryer chicken (3 pounds), cut up
- 2 quarts water
- 1-1/2 cups diced carrots
- 1 cup diced celery
- 1/2 cup medium pearl barley
- 1/2 cup chopped onion
- 1 bay leaf
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon pepper
- 1/2 teaspoon dried sage
Directions:
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. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving. Yield: 5 servings.