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Chicken Barley Soup

Chicken Barley Soup

Serves: 8

Method

  • 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
  • (My note: if you want less than 8 servings freeze extra broth and chicken separately in meal-sized portions.) 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
  • 11 g carbohydrate 14 g protein 5 g fat 145 calories 2 Protein Choices 1 fruit veg
  • choice : Choice Cooking c
  • 1986 Canadian Diabetes Association Shared by Elizabeth Rodier tested Sept 93 with substitutions
  • From the files of Al Rice North PoleAlaska Feb 1994
Nutrional Facts (Per Serving)
No nutritional facts available.
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Ingredients
Ingredients
To make Chicken Barley Soup, you'll need:
  • 3 lb Chicken cut in pieces
  • 1/2 cup barley
  • 9 cups Water
  • 2 tbsp Lemon Juice
  • 3 stalks celery with leaves
  • 1 small Onion
  • 1/2 cup Chopped onion
  • 1/2 cup carrot finely chopped
  • 1/2 cup fresh parsley finely chopped
  • 1 tbsp Salt
  • 1/2 tsp fresh ground black pepper
  • 1/4 tsp Celery seed
  • 1
  • 1/2 cups green beans fresh; cut