Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Broiler-fryer chicken (2-3
-lbs.), cut up
2 qt Water
1 1/2 c Diced carrots
1 c Diced celery
1/2 c Barley
1/2 c Chopped onion
1 Chicken bouilion cube
-(optional)
1 ts Salt (optional)
1 Bay leaf
1/2 ts Poultry seasoning
1/2 ts Pepper
1/2 ts Dried sage

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.

SOURCE: *Diana Costello, Marion, KS, Country Woman Jan/Feb93 POSTED
BY: Jim Bodle 7/93

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