Monday, January 19, 2015

Chicken Barley Soup


  • 1 teaspoon salt, optional

  • 1 bay leaf
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon pepper
        1/2 teaspoon rubbed sage


In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables and barley are tender. Discard bay leaf.Yield: 5 servings (about 1-1/2 quarts).

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