Publisher Photo
Publisher Photo
I frequently serve this attractive soup as the mouthwatering meal after a day of skiing and sledding. Everyone who samples it comments on the robust tomato taste.
MAKES:
28 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hour 10 min.
MAKES:
28 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hour 10 min.

Ingredients

  • 4-1/2 to 5 pounds broiler/fryer chicken pieces, skin removed
  • 4 quarts water
  • 6 large carrots, sliced
  • 5 medium onions, chopped
  • 2 cups sliced celery
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoon salt, optional
  • 1-1/2 teaspoons dried thyme
  • 1-1/2 teaspoons dried savory
  • 1/2 teaspoon pepper
  • 1 cup uncooked brown rice
  • 1/2 cup medium pearl barley
  • 1 bottle (32 ounces) tomato juice
  • 1 can (28 ounces) crushed tomatoes

Directions

In a stockpot, combine the first 11 ingredients. Cover and bring to a boil. Reduce heat; simmer for 2 hours.
Remove chicken; allow to cool. Skim fat from broth. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan.
Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley and rice are tender. Yield: 28 servings (7 quarts).
Originally published as Tomato Barley Soup in Country Chicken Cookbook 1995, p23

Nutritional Facts

1 cup: 105 calories, 2g fat (0 saturated fat), 21mg cholesterol, 110mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch.

  • 4-1/2 to 5 pounds broiler/fryer chicken pieces, skin removed
  • 4 quarts water
  • 6 large carrots, sliced
  • 5 medium onions, chopped
  • 2 cups sliced celery
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons dried rosemary, crushed
  • 2 teaspoon salt, optional
  • 1-1/2 teaspoons dried thyme
  • 1-1/2 teaspoons dried savory
  • 1/2 teaspoon pepper
  • 1 cup uncooked brown rice
  • 1/2 cup medium pearl barley
  • 1 bottle (32 ounces) tomato juice
  • 1 can (28 ounces) crushed tomatoes
  1. In a stockpot, combine the first 11 ingredients. Cover and bring to a boil. Reduce heat; simmer for 2 hours.
  2. Remove chicken; allow to cool. Skim fat from broth. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan.
  3. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until barley and rice are tender. Yield: 28 servings (7 quarts).
Originally published as Tomato Barley Soup in Country Chicken Cookbook 1995, p23

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