Chicken Barley Soup

Chicken Barley Soup

1 (3 to 3 1/2-lb.) frying chicken, cut up

6 qts. water

1 1/2 C. barley (use 1/4 C. per quart water)

1 t. thyme

2 bay leaves

6 whole cloves

1 1/2 C. diced onions

1 1/2 C. diced celery

6 T. instant chicken bouillon

1 (16-oz.) pkg. frozen mixed vegetables

1 (8-oz.) pkg. medium noodles

Place fryer and next 8 ingredients in a large soup pot. Bring to a boil, lower heat to simmer. Stir, cover and cook for 1 hour.

Remove chicken pieces with slotted spoon. Add frozen vegetables to soup, cook for 10 minutes.

Cut up chicken pieces (skin if desired). Discard bones and return cut-up chicken to pot.

Add noodles and cook for 15 minutes more on simmer. Adjust seasonings to taste.

Serves 4 to 6.

— “Soup’s On” by June Ruopp


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