On the second week of Saturday Soups, I offered to find soup recipes featuring a specific type of soup or ingredient to meet requests. Well, Cathy asked for a chicken soup. Since I live in what is basically Pennsylvania Dutch land (or very close to it), chicken corn noodle soup is the most common chicken soup around here. It is also a soup I can almost make in my sleep, so I want to wait before posting a recipe for it—it just seems too ordinary (though always tasty) to me.
This is not chicken corn noodle soup, for which I will have a recipe sometime. Herewith, another chicken soup.
This is not chicken corn noodle soup, for which I will have a recipe sometime. Herewith, another chicken soup.
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CHICKEN SOUP WITH BARLEY
Serves 12
Serves 12
8 cups water
1 48 oz. can lowfat chickenbroth
1 48 oz. can lowfat chickenbroth
1 tsp. salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 cup diced yellow onion
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 cup diced yellow onion
1 teaspoon dried rosemary
3 lbs. chicken pieces, skinned
1 bay leaf
1 cup diced carrots
1 cup diced celery
1 cup potato, peeled and diced
1/2 cup diced green bellpepper
1/2 cup diced yellow onion
1/2 cup uncooked pearl barley
Combine water, broth, salt, pepper, oregano, rosemary, chicken pieces and bay leaf in a large stock pot. Cover and bring to a boil. Adjust heat to medium and cook 20-30 minutes. Remove from heat and remove lid. Remove chicken and cool slightly. Remove chicken from bones, and shred with two forks. Reserve shredded chicken. Skim all visible fat from the top of broth.
1/2 cup uncooked pearl barley
Combine water, broth, salt, pepper, oregano, rosemary, chicken pieces and bay leaf in a large stock pot. Cover and bring to a boil. Adjust heat to medium and cook 20-30 minutes. Remove from heat and remove lid. Remove chicken and cool slightly. Remove chicken from bones, and shred with two forks. Reserve shredded chicken. Skim all visible fat from the top of broth.
Stir vegetables and barley into broth. Cover and bring to a boil; then simmer 10 minutes. Test the vegetables and barley for tenderness. Remove from heat. Add shredded chicken to pot. Discard bay leaf. If not serving immediately, cool and refrigerate or freeze until ready to use.
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5 comments:
You know, this recipe idea is a pretty good one. I used to do some semi gourmet cooking and should dig up some of my favorites.
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I like barley much better than noodles in soup. The noodles become too mushy on reheating. Looks really good.
Ruth
It's rainy and chilly here today, a perfect day to have soup. Now if someone would just come and cook it for me!
Donna,
I am so touched by your kindness. The soup will be one of my treasured recipes because it comes along with your caring. Thanks so much for keeping us in your thoughts.
Another recipe I printed out. I love chicken soup but have always boiled egg noodles to add to the "soup" before serving because they get mushy after reheating. You have the best recipes. Thank you!!!! You are so kind to offer this dedicated to Cathy.
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