Ingredients
1 Broiler-fryer chicken (2-3 -lbs.), cut up
1 Chicken bouilion cube (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
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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.
Serves 5.
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