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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Leftover chicken or turkey also works well in this tasty soup Ingredients:
6 lbs broiler-fryer chickens |
2 quarts water |
1 1/2 cups diced carrots |
1 cup diced celery |
1/2 cup pot barley or 1/2 cup barley |
1/2 cup chopped onion |
1 chicken bouillon cube (optional) |
1/2 teaspoon dried sage |
1 teaspoon salt |
1 bay leaf |
1/2 teaspoon poultry seasoning |
1/2 teaspoon pepper |
Directions:
1. In a large kettle, cook chicken in water until tender.
2. Cool broth and skim off fat.
3. Bone the chicken and cut into bite-size pieces, return to kettle along with remaining ingredients.
4. Simmer, covered, for at least 1 hour or until vegetables and barley are tender.
5. Remove bay leaf and adjust seasoning.
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