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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chicken Barley Soup Recipe

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This recipe for Chicken Barley Soup is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon olive oil
¾ cup chopped onion
¾ cup chopped carrot
¾ cup chopped celery
1 package (8 ounces) sliced mushrooms
2 cloves garlic, minced
¼ teaspoon black pepper
½ cup uncooked quick-cooking or medium barley
¼ teaspoon dried thyme
4 cups fat-free reduced sodium chicken broth
1 cup chopped cooked chicken
1 bay leaf
Juice of 1 fresh lemon
Parsley (optional)
Directions:
Directions:
Place oil in Dutch oven, add onion, carrot, celery, mushrooms and garlic and cook over medium heat for 5 minutes.

Add pepper, barley, thyme, broth, chicken and bay leaf. Bring to a boil, reduce heat, cover and simmer 25 minutes or until veggies are tender.

Discard bay leaf. Stir in lemon juice and sprinkle with parsley, if desired.
Personal Notes:
Personal Notes:
From Diabetic Cooking Magazine 2010

 

 

 

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