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  Recipe Home » Diabetic » CHICKEN SOUP
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  CHICKEN SOUP
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 200
Ingredients:
3 lb. chicken, cut in pieces
9 C. water
3 celery stalks with leaves
1 small onion
1/2 C. chopped onion
1/2 C. finely chopped carrot
1/2 C. chopped fresh parsley
1/2 C. uncooked barley
2 Tbls. lemon juice
1 Tbls. salt
1/2 tsp. pepper, freshly ground
1/4 tsp. celery seed
1-1/2 C. green beans, cut, fresh
Instructions:
Place chicken, water, leaves from celery, and small onion in a large saucepan, reserving celery stalks. Cover saucepan and bring to a boil. Reduce heat and simmer 1-1/2 hours until chicken is tender. Remove chicken. Strain broth into bowl. Chill until fat sets on top. Remove fat. Remove skin and bones from chicken; discard. Cut chicken into bite sized pieces; set aside. Return broth to saucepan. Chop reserved celery stalks. Add to broth with chopped onion, carrot, parsley, barley, lemon juice, and seasonings. Cover and simmer 20 minutes. Add fresh green beans and chicken. Continue cooking 15 minutes, or until beans are tender.
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