Chicken Barley Soup
Ingredients: 1 broiler-fryer chicken (2-3 pounds), cut up 2 quarts water 1 1/2 cup diced carrots 1 cup diced celery 1/2 cup barley 1/2 cup chopped onion 1 chicken bouillon cube (optional) 1 tsp salt (optional) 1 bay leaf 1/2 tsp poultry seasoning 1/2 tsp pepper 1/2 tsp dried sage Instructions: 1. In a large kettle, cook chicken in water until tender. 2. Cool broth and skim off fat. 3. Bone the chicken and cut into bite-size pieces; return to kettle along with remaining ingredients. 4. Simmer, uncovered, for at least one hour or until vegetables and barley are tender. 5. Remove bay leaf. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
