Chicken Barley Soup (Low Cal)

Ingredients

3 lb chicken, cut in pieces
1/2 c finely chopped carrot
1/2 c uncooked barley
1/2 c chopped fresh parsley
9 c water
1 tbsp salt
2 tbsp lemon juice
1/2 tsp pepper, freshly ground
3 celery stalks with leaves
1/4 tsp celery seed
1 small onion
1 1/2 c green beans cut, fresh
1/2 c chopped onion

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. Next strain broth into a bowl. Chill until fat sets on top. Remove fat. Remove skin and bones from chicken, discard. Cut chicken into bite-sized pieces, set aside. (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, and add to broth with chopped onion, carrot, parsley, barley, lemon juice, and seasonings. Cover and simmer 20 minutes. Add fresh green beans and chicken. Continue cooking 15 minutes or until beans are tender.

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