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Chicken Barley Soup
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1 broiler/fryer chicken (3 pounds), cut up
2 quarts water
1-1/2 cups diced carrots
1 cup diced 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
In a large kettle, cook chicken in water until tender. Cool broth and skim off
fat. Bone the chicken and cut into bite-size pieces; return to kettle 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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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |