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TID: MBSE-FIDO 1.1.1 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Barley Soup (Lo-Cal)
 Categories: Soups, Poultry, Vegetables, Grains, Citrus
      Yield: 8 Servings
 
      3 lb Chicken; in pieces
    1/2 c  Uncooked barley
      9 c  Water
      2 tb Lemon Juice
      3    Celery ribs; w/leaves
      1 sm Onion
    1/2 c  Chopped onion
    1/2 c  Finely chopped carrot
    1/2 c  Chopped fresh parsley
      1 tb Salt
    1/2 ts Pepper; fresh ground
    1/4 ts Celery seed
  1 1/2 c  Cut green beans cut; fresh
           - or frozen, thawed
 
  Place chicken, water, leaves from celery and small onion
  in a large saucepan. (Reserve celery ribs.)
  
  Cover saucepan and bring to a boil; reduce heat and simmer
  for 1 1/2 hours until chicken is tender. Remove chicken.
  Strain broth into bowl; chill until fat sets on top.
  Remove fat. (Reserve for another use - UDD)
  
  Remove skin and bones from chicken, discard. * Cut chicken
  into bite-sized pieces, set aside. (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 ribs, 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
  
  * I save the bones to make stock. And the skin, too.
  Further, I sometimes add the skin (after de-fatting as
  above) to some of the broth and use an immersion blender
  (Cajun Motorboat) to blend/puree the skin into the mix
  as a lo-fat, no flour/cornstarch thickener. - UDD
  
  Source: Choice Cooking - 1986 Canadian Diabetes Association
  
  Shared by Elizabeth Rodier
  
  From the files of Al Rice, North Pole, AK - Feb 1994
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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