Full credit for this recipe goes to the American Diabetes Association who posted it in their Diabetes Food Hub. It can be on a weeknight table in 30 minutes provided you have some pre-cooked chicken and barley. Enjoy!
Makes 8 one-cup servings
Ingredients:
- 2 tsp olive oil
- 1 medium yellow onion - diced
- 2 carrots - diced - amount per serving is okay even with cooked carrot's high GI
- 3 celery stalks - diced
- 16 oz white or baby portobello mushrooms - sliced
- 32 oz low sodium chicken broth
- 1 sprig fresh thyme
- 2 bay leaves
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup pre-cooked barley
- 2 cups pre-cooked chicken breast - shredded
Add oil to a soup pot over medium heat. Add onion, carrots, celery and mushrooms and saute for 5 minutes with some tossing.
Add broth, thyme, bay leaves, salt and pepper. Bring to a
boil and reduce heat. Cover and simmer for 20 minutes.
Remove bay leaves and thyme stem. Add the barley and chicken and heat through for 2-3 minutes.
Note:
Precooked barley can be stored in an airtight container in
the fridge for up to seven days. Alternately you can freeze 1 cup servings in
baggies for up to six months.
Cooked chicken can also be stored frozen for same time, but
anything refrigerated should be used within 3-4 days.