Serves: 5
Total Calories: 108
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, covered, for at least 1 hour or until vegetables and barley are tender. Remove bay leaf. Diabetic Exchanges: One serving (prepared without bouillon 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.
© Copyright Reiman Publications, 1993-1997
This Chicken Barley Soup recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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