Chicken Barley Soup 2





Serves 4 to 6

Ingredients

  • 1 (3 to 3 1/2 pound) frying chicken, cut up
  • 6 quarts water
  • 1 1/2 Cup barley (use 1/4 Cup per quart water)
  • 1 teaspoon thyme
  • 2 bay leaves
  • 6 whole cloves
  • 1 1/2 Cup diced onions
  • 1 1/2 Cup diced celery
  • 6 Tablespoons instant chicken bouillon
  • 1 (16 ounce) package frozen mixed vegetables
  • 1 (8 ounce) package medium noodles

Directions

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 and 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 on simmer

Adjust seasonings to taste.

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