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| Chicken Barley Soup |
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| Category: Soups |
Kitchen of: Joann Pax |
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| Ingredients: |
| 2 -3 | lb | Chicken (1 broiler-fryer chicken) |
| 2 | quarts | Water |
| 1 1/2 | cups | Dried Carrots |
| 1 | cup | Celery, diced |
| 1/2 | cups | Barley |
| 1/2 | cups | Onion, chopped |
| 1 | tsp | Salt |
| 1/2 | tsp | Pepper |
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| Instructions: |
| 1. | In a large kettle, cook chicken in water until tender. |
| 2. | Cool remaining broth and skim fat off the top. |
| 3. | Remove the bones from the chicken and cut meat into bite size pieces. |
| 4. | Return meat to kettle along with remaining ingredients. |
| 5. | Cover and simmer for at least 1 hour or until veggies and barley are tender. |
| 6. | (I use diced chicken from Schwan's, but it can be found at the grocery as well.) |
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| Recipe submitted 8/14/2005 |
