Chicken and Barley Soup

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