Poultry, Soups and Stews

CHICKEN BARLEY SOUP

  • 1 Broiler chicken, cut up
  • 2 qts. Water
  • 1 1/2 c Diced carrots
  • 1 c Diced celery
  • 1/2 c Barley
  • 1/2 c Chopped onion
  • 1 Chicken bouillon cubes
  • 1 t Salt
  • 1 Bay leaf
  • 1/2 t Poultry seasoning
  • 1/2 t Pepper

    • In a large kettle, cook chicken in water until tender. Cool broth and skim off fat. Bone the chicken and cut into bite-size pieces, return to kettle along with remaining ingredients. Simmer, covered, for at least 1 hour or until vegetables and barley are tender. Remove bay leaf.

    Yield: 5 servings (about 1 1/2 qts)

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

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