 |
Chicken-Barley Soup Recipe | |
Soup | |
|
Ingredients:
2 pounds chicken parts2 quarts chicken broth* 1 1/2 cups diced carrots 1 cup diced celery 1/2 cup barley 1/2 cup chopped onion 1 teaspoon salt 1 bay leaf 1 teaspoon poultry seasoning 1/2 teaspoon freshly ground black pepper* 1/2 teaspoon dried sage leaves (not ground)
Directions:
In large pot, cover chicken parts with chicken broth. *(Back when I could get a good flavorful boiling chicken, I used water, but now I use Swanson's chicken broth to pep up the flavor.) Cook about 30 minutes or until done. Cool broth and skim off any fat. Cool chicken pieces; remove skin and bones and cut into bite-size pieces. Return chicken to pot. Add remaining ingredients. *(Pepper may be decreased to 1/4 teaspoon, if desired.) Bring to boil; lower heat, cover and simmer for about 1 1/2-hours. Adjust seasonings if necessary and remove bay leaf.1 1/2 quarts; 5 servings.
| |