Chicken Soup with Barley

1 - Medium Onion
1 - Large Carrots
2 - Stalks Celery
400ml - Diced Tomatoes
1/3 C - Dry Pearl Barley
1 - tbs Olive Oil
2 - Chicken Legs
500 ml - Chicken Broth
500 ml - Water
1 tsp - Salt
Pepper to taste
2 - Bay leaves

For faster cooking and better flavour - Place Onion, Carrots, Celery (mir poix) in a food processor and process until very finely diced (Not pureed please)
Add to a dutch oven or stock pot with a tbs of olive oil and lightly saute for 3 - 5 minutes on Medium heat stirring constantly.

Add all remaining ingredients bring to a boil then reduce heat to simmer and cook for 1 hour.

Remove Chicken, allow to cool so you can handle it then remove and discard skin and bones. Dice the chicken and return to the soup.

While I'm waiting for the chicken to cools I pour all the liquid through a fat seperator and am able to remove pretty much all fat. Oh... and remove the bay leaves.

I don't know if the Sparks calculator is able to take into consideration the removal of the fat. Regardless, you can probably consider the fat level to be far less than the calculator says.

Serving Size: Makes 10 - 1c servings

Number of Servings: 10

Recipe submitted by SparkPeople user WEBTUTOR.