• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

New Brunswick Barley Soup

  • Recipe Submitted by on

Category: Soups, Diabetic

 Ingredients List

  • Stephen Ceideburg
  • 2 1/2 lb To 3 pounds chicken or
  • -turkey parts
  • 2 qt Water
  • 1/2 c Pearl barley, uncooked
  • 1 md Onion, chopped
  • 2 ts Poultry seasoning
  • 1 ts Salt
  • 1/4 ts Pepper
  • 1/4 ts Paprika
  • 1 Bay leaf
  • 1 c Sliced carrots
  • 1/2 c Chopped celery
  • 1/2 lb Mushrooms, sliced (2 1/2
  • -cups)
  • 10 oz Frozen peas
  • 2 tb Snipped fresh parsley

 Directions

Combine chicken, water, barley, onion, poultry seasoning, salt, pepper,
paprika and bay leaf in large kettle or Dutch oven. Bring boil. Cover,
reduce heat and simmer until chicken is tender, about minutes. Remove
chicken from broth. Cool chicken; remove meat from bones and dice. Add
carrots, celery and mushrooms to broth. Cover; simmer 20 minutes, stirring
occasionally. Return diced chicken to soup mixture with peas and parsley;
cook until heated through.

Per serving (based on 8 servings): 206 calories (43 percent from protein,
35 percent from carbohydrate, 22 percent from fat), grams protein, 18 grams
carbohydrate, 5 grams fat, 57 milligrams cholesterol, 410 milligrams
sodium.

Exchanges: 1/2 vegetable, 1 bread, 2 1/2 meat.



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