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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This soup has gone through a lot of changes-more potatoes, different spices-but everybody still likes it. You can take it on camping trips. We freeze it, and it thaws out by the time we're ready for dinner. Ingredients:
4 1/2 cups water |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon poultry seasoning |
1/4 teaspoon dried oregano |
1/4 teaspoon dried rosemary |
3 pounds chicken pieces, skinned |
1 bay leaf |
1 cup diced carrot |
1 cup diced celery |
1 cup diced peeled potato |
1/2 cup diced onion |
1/2 cup diced green bell pepper |
1/2 cup uncooked pearl barley |
1 (28-ounce) can diced tomatoes, undrained |
Directions:
1. Combine first 8 ingredients in a 6-quart pressure cooker. Close lid securely, and bring to high pressure over high heat (for about 13 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 17 minutes. Remove from heat; let pressure drop. Remove lid. Remove chicken from cooker; cool slightly. Remove chicken from bones, and shred with 2 forks. Return shredded chicken to cooker. Stir in carrot and remaining ingredients. Close lid securely, and bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; cool under cold water. Remove lid. Discard bay leaf.
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