"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Chunky Chicken Barley Soup, by Shanna Lasley, is from The Lasley's Favorite Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup chopped onion 1 cup chopped carrot 1/2 cup chopped celery 2 garlic cloves, minced 2 tbsp. olive oil 2 (14oz.) cans low sodium chicken broth 13/4 cups water 1/4 tsp salt 1/4 tsp. dried thyme 1/4 tsp. pepper 1 cup chopped cooked chicken 1/2 cup uncooked quickcook barley
Saute first 4 ingredients in hot oil in a large dutch oven over med/hi heat for 5minutes. Add chicken broth, 13/4 cups water and next 3 ingredients. Bring to a boil, reduce heat and simmer partially covered 23-25 minutes or until vegetables are tender. Add chicken and barley; cook 8-10 minutes or until barley is tender.
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