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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 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. It tastes too good to keep to yourself! Ingredients:
1 broiler/fryer chicken (3 pounds), cut up |
2 quarts water |
1-1/2 cups chopped carrots |
1 cup chopped celery |
1/2 cup medium pearl barley |
1/2 cup chopped onion |
1 bay leaf |
1/2 teaspoon poultry seasoning |
1/2 teaspoon pepper |
1/2 teaspoon dried sage |
Directions:
1. In a stock pot, cook chicken in water until tender. Remove chicken and set aside until cool enough to handle. Cool broth and skim off fat.
2. Remove meat from bones; discard bones and cut meat into cubes; return to pot along with remaining ingredients. Cover and simmer for at least 1 hour or until vegetables and barley are tender. Remove bay leaf before serving. Yield: 5 servings.
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