• 1-1/2 tsp. vegetable oil
• 1/2 cup onion, chopped
• 1/2 cup carrots, chopped
• 1/2 cup celery, sliced
• 2-1/2 cups water
• 1 cup chicken stock
• 1/4 cup pearled barley
• 1/4 lb. cooked chicken

Heat oil in a heavy saucepan or Dutch oven over medium heat. Sauté next 3 ingredients 4-5 minutes until onion is tender. Add remaining ingredients, except chicken. Increase heat to high and bring to a boil. Reduce heat to low and simmer 40 minutes, stirring occasionally. Add cooked chicken and continue to simmer 5-10 minutes or until chicken is heated through and barley is tender.

Per serving: calories 131, fat 3.3g, 23% calories from fat, cholesterol 24mg, protein 11.8g, carbohydrates 13.5g, fiber 3.0g, sugar 2.2g, sodium 245mg, diet points 2.8.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.7, Fruit: 0.0, Bread: 0.6, Lean meat: 0.2, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 1.1

  view detailed nutritional information

The recommended wines are: Chenin Blanc, Beaujolais, or Fumé Blanc.