Chicken, Barley and Bow-Tie Soup



2 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup chopped celery
1 1/2 cups chopped onion
2 cups thinly sliced carrots
1 bay leaf
12 cups water
1/2 cup pearl barley
Salt and pepper to taste
1/2 teaspoon dried basil
3 chicken bouillon cubes
1 (16-ounce) package bow-tie pasta

1. Place chicken, celery, onion, carrots, bay leaf, and 12 cups water in large pot. Bring to boil and add barley.
2. Reduce heat, cover, cook until chicken and barley are done, about 30 minutes. Season with salt and pepper, add basil and bouillon cubes.
3. Meanwhile, cook pasta according to package directions, omitting oil and salt. Drain and set aside. Remove bay leaf, add pasta.

Makes 10-12 servings
Food Facts
Calories 296
Protein (g) 28
Carbohydrate (g) 39
Fat (g) 2
Calories from Fat (%) 7
Saturated Fat (g) 1
Dietary Fiber (g) 3
Cholesterol (mg) 55
Sodium (mg) 360

Diabetic Exchanges: 2.5 very lean meat, 2.5 starch, 1 vegetable

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