Chicken Barley Soup(Low-Fat) - cooking recipe

Ingredients

2 c. leftover chicken or turkey, cut in small pieces
1 large onion, chopped
4 to 5 pieces celery, cut up
3 to 4 carrots, sliced
1 c. barley
2 Tbsp. lemon juice
1 Tbsp. sweet basil flakes
3 tsp. salt (adjust to taste)
1 tsp. pepper
1/2 tsp. garlic powder or 1 clove fresh garlic, pressed
water or stock

Preparation

Put all ingredients in 6-quart pressure cooker. Fill with water to 3/4 full.
(May use chicken or turkey stock, or add a bouillon cube if desired.)
Cook under pressure for 15 minutes. Run cold water over pressure cooker until pressure releases, or just remove cooker from heat and let pressure release slowly.