Chicken Barley Soup (Low Cal)

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Title: CHICKEN BARLEY SOUP (LOW CAL)
Categories: Low-cal, Soups/stews, Low-fat, Main dish, Poultry
Yield: 8 Servings

3.00 lb Chicken, Cut in pieces
0.50 c Uncooked barley
9.00 c Water
2.00 tb Lemon Juice
3.00 Celery stalks with leaves
1.00 sm Onion
0.50 c Chopped onion
0.50 c Finely chopped carrot
0.50 c Chopped fresh parsley
1.00 tb Salt
0.50 ts Pepper, freshly ground
0.25 ts Celery seed
1.50 c Green beans cut, fresh

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 min. Add fresh green beans and
chicken; continue cooking 15 min or until beans are tender. Each
serving 1 1/2 cup.

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