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CHICKEN BARLEY SOUP




List of Ingredients



• 2 TEASPOONS VEGETABLE OIL
  
• 1 CUP CHOPPED ONIONS
  
• 1 CUP CHOPPED CARROTS
  
• 1/2 CUP CHOPPED CELERY
  
• 4 1/2 CUPS CHICKEN BROTH
  
• 1/2 LB TO 1 LB OF SKINLESS BONELESS CHICKEN THIGHS, CUT INTO BITE SIZE PIECES
  
• 3 OUNCES UNCOOKED BARLEY
  
• 1 SMALL BAY LEAF
  
• 1/4 TEASPOON EACH DRIED THYME AND SAGE
  
• 2 CUPS COARSELY CHOPPED FRESH MUSHROOMS
  
• 1/2 TEASPOON SALT
  
• 1/4 CUP FRESH PARSLEY
  
• 1/4 TEASPOON PEPPER
  






Instructions



1. IN A LARGE SOUP POT, HEAT OIL, ADD ONIONS, CARROTS AND CELERY. COOK OVER MEDIUM HEAT, STIRRING FREQUENTLY, 3 TO 4 MINUTES UNTIL LIGHTLY BROWNED. ADD BROTH, BRING TO A BOIL. ADD CHICKEN, BARLEY, BAY LEAF, THYME AND SAGE, REDUCE HEAT TO LOW.
   
2. SIMMER 1 HOUR OR UNTIL CHICKEN IS COOKED THROUGH AND BARLEY IS TENDER.
   
3. ADD MUSHROOMS AND SALT, SIMMER 15 MINUTES, OR UNTIL MUSHROOMS ARE TENDER. STIR IN PARSLEY AND PEPPER, REMOVE AND DISCARD BAY LEAF.
   
4. 4 SERVINGS.
   






Final Comments


THIS SOUP IS VERY HEARTY AND A MEAL IN ITSELF.