Chicken-barley soup
Source of Recipe
"Soup's On" by June Ruopp
Recipe Introduction
There must be thousands of chicken soup recipes, but this one has always
been my choice. I think I have made gallons for family and friends who were
suffering from flu, colds or just under the weather. It's the best cure for
everything
List of Ingredients
1 (3- to 31/2-lb.) frying chicken, cut up
6 qts. water
1 1/2 cups barley (use 1/4 cup per quart water)
1 tsp. thyme
2 bay leaves
6 whole cloves
1 1/2 cups diced onions
1 1/2 cups diced celery
6 tbls. instant chicken bouillon
1 (16-oz.) pkg. frozen mixed vegetables
1 (8-oz.) pkg. medium noodles
Recipe
Place fryer and next 8 ingredients in a large soup pot. Bring to a boil,
lower heat to simmer. Stir, cover and cook for 1 hour.
Remove chicken pieces with slotted spoon. Add frozen vegetables to soup,
cook for 10 minutes.
Cut up chicken pieces (skin if desired). Discard bones and return cut-up
chicken to pot.
Add noodles and cook for 15 minutes more on simmer. Adjust seasonings to
taste.
Serves 4 to 6.
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