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Nutrition Facts Per Serving:
Servings Per Recipe: 8
cal.(kcal): 137
Fat, total(g): 1
chol.(mg): 33
carb.(g): 14
dietary fiber(g): 3
protein(g): 18
sodium(mg): 631
Diabetic Exchanges
Vegetables(d.e): 1
Starch(d.e): 1
Very Lean Meat(d.e): 2
8 cups reduced-sodium chicken broth
1/2 cup regular barley
4 skinless, boneless chicken breast halves (1 to 1 1/4 pounds total), cut into 3/4-inch cubes
3 stalks celery, sliced
3 medium carrots, sliced
1 medium onion, chopped
1/4 cup snipped fresh parsley or 2 tablespoons dried parsley flakes
1 tablespoon snipped fresh sage or rosemary or 1 teaspoon dried sage or rosemary, crushed
1/4 teaspoon ground black pepper
1 cup chopped green, yellow, and/or red sweet pepper
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