Tomato Barley Soup

Name: Tomato Barley Soup
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Yield: 28 servings (7 quarts).
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

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.

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.

Nutrition 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.

Originally published as Tomato Barley Soup in Country Chicken Cookbook