|
Are you ready for fall? … No? Me, neither! This summer flew by so quickly! Well, let’s move on… in this issue you will find an article about caring for an ill family member, the third part of our series about getting ready for an emergency and a wonderful chicken soup recipe that will warm body and soul of all ages. Enjoy! V.B.
|
Ingredients |
3 lbs chicken, cut in pieces |
1/2 cup finely chopped carrot |
| |
1/2 cup uncooked barley |
1/2 cup chopped fresh parsley |
| |
9 cup water |
1 tablespoon salt |
| |
2 teaspoon lemon Juice |
1/2 teaspoon pepper, freshly ground |
| |
3 celery stalks with leaves |
1/4 teaspoon celery seed |
| |
1 small onion |
1 1/2 cup green beans cut, fresh |
| |
1/2 cup chopped onion |
|
Directions |
Place chicken, water, leaves from celery and small onion in a large saucepan. Reserve 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, seasonings. Cover and simmer 20 min. Add fresh green beans and chicken; continue cooking 15 min or until beans are tender. Each serving is 1 1/2 cup.
11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein choices, 1 fruit & vegetable choice.
Source: Choice Cooking c. 1986 Canadian Diabetes Association
|
|