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
Leave a Reply