Chicken Vegetable Soup With Barley

Prep Time: 0 Minutes

Cook Time: 180 Minutes

Ready In: 180 Minutes

Servings: 8

This is my recipe for Chicken Vegetable with Barley soup. Its easy to make and you'll come back for more. I usually make it on a Saturday afternoon to enjoy for the weekend.

Ingredients:

10 quart stockpot

1 whole chicken cut up. reserve giblets.

3 medium yukon gold potatoes peeled and cut up to bite sized pieces.

4-5 medium carrots peeled and sliced.

1 medium - large onion - chopped and diced.

1 shallot - chopped and diced.

3 stalks celery sliced.

3 medium parsnips sliced.

2 medium turnips chopped up to bite sized pieces.

2 tablespoons fresh parsley.

1 teaspoon fresh rosemary.

1 teaspoon fresh sage

1 teaspoon fresh thyme ( you can substitute dry herbs for fresh)

1 clove garlic smashed and chopped.

2 medium bay leaves.

2 cups of cooked barley.

salt n pepper to taste.

Directions:

1. Place cut up Chicken in a 10 Quart stockpot and add water to within 2 inches of top of pot.
2. Bring to boil and simmer for 60 minutes.
3. During the cooking process I remove the fat from the top of the water as it cooks.
4. Remove Chicken from water and cool to the side.
5. Check your water level. It should be at least half of the pot. If not add water.
6. Add Vegetables, Herbs and Salt N Pepper to Pot and bring to boil.
7. Reduce heat to simmer.
8. Cut up Chicken to bite sized pieces and add to pot.(Add Giblets if desired)
9. Add cooked Barley to Pot.
10. Simmer for 2 hours or until vegetables are cooked through.
11. For a more intense Chicken flavor I add 1-2 Knorrs Chicken Bouillon cubes.

By RecipeOfHealth.com