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
Academics have tracked the existance of recipes far back into antiquity, at least as far as the early Egyptians, and potentially, even further back. However, in the main part, these ancient records were just basic pictorial recipes for preparing meals.
During Roman times around 25BC a roman called Apicius wrote some documents describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvres, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the Roman chefs made use of many different spices and herbs, including some that we all recognise such as basil, mint and dill. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the East, including spices like parsley, basil and rosemary. These new herbs and spices created an increase in cookery books, many of which are now in academic collections. By the arrival of the 1900s, cook books are in high demand, due to increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Chicken Soup recipe.
