Ingredients:
1 broiler-fryer chicken (2-3 lbs.), c, ut up
2 qt water
1 1/2 cup diced carrots
1 cup diced celery
1/2 cup barley
1/2 cup chopped onion
1 chicken bouilion cube (optional)
1 tsp salt (optional)
1 bay leaf
1/2 tsp poultry seasoning
1/2 tsp pepper
1/2 tsp dried sage
Instructions:
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
Servings: 5
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
If the gamecock was not meant for fighting, why was he created? - L Fitz-Barnard
Chicken Barley Soup Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
