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Chicken Barley Soup Recipe

Photo by: Taste of Home

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!

This recipe is:

Healthy

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5 Servings
Prep: 15 min. Cook: 1-1/2 hours

Ingredients

1 broiler/fryer chicken (3 pounds), cut up
2 quarts water
1-1/2 cups chopped carrots
1 cup chopped 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 stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat.
Remove meat from bones; discard bones and cut meat into cubes; return to pot 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.

Nutritional Analysis: One 1-cup serving equals 259 calories, 127 mg sodium, 89 mg cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm fat. Diabetic Exchanges: 2-1/2 lean meat, 1 starch, 1 vegetable.

Chicken Barley Soup published in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p82

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