Recipe Photo
Recipe Photo
Bookmark and Share

Chicken Barley Soup (Low Cal)

Yields:8 servings
Rate this Recipe
Recipe Cooking TimePreparation20 minutes
Cooking120 minutes
Ready In140 minutes
Recipe Photos Be the first to add a photo of this recipe!

Ingredients

3 pounds chicken cut in pieces
1/2 cup pearl barley uncooked
9 cups water
2 tablespoons lemon juice
3 each celery stalks with leaves
1 small onion
1/2 cup onion chopped
1/2 cup carrot finely chopped
1/2 cup parsley leaves freshly chopped
1 tablespoon salt
1/2 teaspoon black pepper freshly ground
1/4 teaspoon celery seeds
1 1/2 cups green beans fresh, cut

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.

(My 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 stalks, add to broth with chopped onion, carrot, parsley, barley, lemon juice, seasonings.

Cover and simmer 20 minutes.

Add fresh green beans and chicken; continue cooking 15 min or until beans are tender.

Rate this Recipe

Not a member? You can still rate this recipe! This recipe is great This recipe is not good

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Rating * ** one star rating** **** *****
Review

Member Review

****

Cornucopia

This is a most wonderful idea. I may have the nerve to try it.