3 lb Chicken, cut in pieces
9 cup Water
3 Celery stalks with leaves
1 small Onion
1/2 cup Chopped onion
1/2 cup Finely chopped carrot
1/2 cup Chopped fresh parsley
1/2 cup Uncooked barley
2 tbsp Lemon juice
1 tbsp Salt
1/2 tsp Pepper, freshly ground
1/4 tsp Celery seed
1 1/2 cup Green beans cut, fresh
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 min.
Add fresh green beans and chicken; continue cooking 15 min or until
beans are tender. Each serving 1 1/2 cup.
11 g carbohydrate, 14 g protein 5 g fat, 145 calories 2 Protein
Choices, 1 fruit & veg. choice
Source: Choice Cooking c. 1986 Canadian Diabetes Association Shared
by Elizabeth Rodier, tested Sept 93 with substitutions. From the
files of Al Rice, North PoleAlaska, Feb 1994
Servings: 8 servings
Chicken Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Main Dish; Crockpot
The History of Recipes
Written cooking instructions as an idea can be found way back into antiquity, certainly as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient recipes were just basic hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians is a collection of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. Moving our culinary historical trip onwards, there were a couple of recipe books which date from the 1300s - one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they are nothing to do with the spicy food that appears on menues today, but instead accounts of the types of meals eaten by the rich. In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new foods and tastes led to a surge in books on cooking, some of which are kept safe in private libraries. Over the next few hundred years, the rich and powerful families of Wesstern Europe competed to serve the most exotic banquets, and as a consequence, chefs and their recipes were greatly in demand. However, it was during the 1800s the formal cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes of the day. The arrival of TV brings us TV cooks and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken Soup recipe.
