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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 5 |
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No question—this is my favorite soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. (Especially with the barley, it simply tastes too good to keep to yourself!) Ingredients:
1 broiler/fryer chicken (2 to 3 pounds), cut up |
8 cups water |
1-1/2 cups chopped carrots |
1 cup chopped celery |
1/2 cup medium pearl barley |
1/2 cup chopped onion |
1 teaspoon chicken bouillon granules |
1 teaspoon salt, optional |
1 bay leaf |
1/2 teaspoon poultry seasoning |
1/2 teaspoon pepper |
1/2 teaspoon rubbed sage |
Directions:
1. In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender. Discard bay leaf. Yield: 5 servings (about 1-1/2 quarts).
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