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Chicken Barley Soup Recipe

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This recipe for Chicken Barley Soup, by , is from The Bodmer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bodmer Rebecca
Added: Tuesday, July 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2-3 pounds cut up chicken, 2 quarts water, 1 1/2 cups diced carrots, 1 cup diced celery, 1/2 cup barley, 1/2 cup chopped onion, 1 chicken bouillon cube, optional, 1 teas. salt, 1 bay leaf, 1/2 teas. poultry seasoning, 1/2 teas. pepper, 1/2 teas. dried sage

Directions:
Directions:
In large kettle like dutch oven, cook chicken in water until tender. Cool broth and skim off fat. Bone the chicken and cut into bite size pieces. OR you can use 2 quarts of chicken stock, ready made and a rotissoure chicken, torn into pieces. Return the chicken and broth or stock to kettle along with remaining ingredients. Simmer, covered for at least an hour or until veggies and barley are tender. Remove bay leaf.

Number Of Servings:
Number Of Servings:
5
Personal Notes:
Personal Notes:
This is one of our favorite soups! You can use quick cooking barley and the soup is done in less time.

 

 

 

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