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Chicken and Barley Soup Recipe

4 cups chicken broth 1 cup water 1 cup chopped onion 1 cup sliced carrots 1/2 cup sliced celery 1 1/2 oz uncooked barley 1/2 tsp. crushed dried thyme leaves 1/4 teaspoon turmeric -- optional 12 oz cubed cooked chicken 1 tbsp parsley Method: In large saucepan, combine all ingredients except chicken and parsley. Bring to a boil. Reduce heat; simmer 30 to 40 minutes or until barley is tender. Add chicken and parsley. Cook until thoroughly heated. Serves 4 (1-1/2 -cup servings) Diabetic Choices: 1 Fruit/Vegetable Choice, 3 Protein Choices, 1/2 Bread Choice 1/2 Fat Choice

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