Chicken-Barley Soup

This soup has gone through a lot of changes--more potatoes, different spices--but everybody still likes it. You can take it on camping trips. We freeze it, and it thaws out by the time we're ready for dinner.

Yield: 8 servings (serving size: 1 1/2 cups)

Ingredients

• 4 1/2  cups  water
• 1  teaspoon  salt
• 1/2  teaspoon  black pepper
• 1/4  teaspoon  poultry seasoning
• 1/4  teaspoon  dried oregano
• 1/4  teaspoon  dried rosemary
• 3  pounds  chicken pieces, skinned
• 1  bay leaf
• 1  cup  diced carrot
• 1  cup  diced celery
• 1  cup  diced peeled potato
• 1/2  cup  diced onion
• 1/2  cup  diced green bell pepper
• 1/2  cup  uncooked pearl barley
• 1  (28-ounce) can diced tomatoes, undrained

Preparation

Combine first 8 ingredients in a 6-quart pressure cooker. Close lid securely, and bring to high pressure over high heat (for about 13 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 17 minutes. Remove from heat; let pressure drop. Remove lid. Remove chicken from cooker; cool slightly. Remove chicken from bones, and shred with 2 forks. Return shredded chicken to cooker. Stir in carrot and remaining ingredients. Close lid securely, and bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; cool under cold water. Remove lid. Discard bay leaf.

Nutritional Information

Calories:

249 (24% from fat)

Fat:

6.5g (sat 1.8g,mono 2.2g,poly 1.6g)

Protein:

26.6g

Carbohydrate:

20.8g

Fiber:

4g

Cholesterol:

73mg

Iron:

2.4mg

Sodium:

546mg

Calcium:

58mg