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   MSGID: 1:18/200@fidonet 66918460   
   PID: MBSE-BBS 1.1.1 (Linux-x86_64)   
   TZUTC: -0400   
   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   
       
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