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home > recipes > soups > chicken and barley vegetable soup
from New York, USA 8 large chicken legs and thighs - (or about 4 to 5 lbs chicken parts ) water to cover over chicken in pot 3 cups cooked pearl barley 3 large red bell peppers 3 large green bell peppers 3 large onions 3 large cloves of garlic crushed 1 thick rib of leek 3 large carrots salt, pepper, thyme to taste This is a delicious hearty soup. I make a lot since it freezes well. Skin chicken parts and cover with water and cook until tender. Skim off any foam when cooking. Remove chicken to cool and strain broth. Shred or cut up cooled chicken. You could also do all of this this ahead of time and also chill broth and remove any accumulated fat. Coarse cube vegetables. In a very large stock pot, heat some olive oil and cook vegetables several minutes to release flavors. Add the chicken broth, cooked chicken, cooked barley and seasonings. Bring to a boil and cook on low simmer, covered until vegetables are tender; about 30 to 40 minutes. Correct seasonings. To keep as a soup make sure there is enough broth since the barley will tend to absorb any liquid. This dish will be more stew like if allowed to be thickened by the barley. Makes about a gallon or over 12 servings. I portion out servings in freezer containers and freeze what I want. We often serve oyster crackers along with the soup.

Chicken and Barley Vegetable Soup


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(posted November 9, 2001)

from
New York, USA

8 large
chicken legs and thighs - (or about 4 to 5 lbs chicken parts )
water to cover over
chicken in pot
3 cups
cooked pearl
barley
3 large red bell peppers
3 large
green bell peppers
3 large onions
3 large cloves of
garlic crushed
1
thick rib of leek
3 large carrots
salt, pepper, thyme to taste

This is a delicious
hearty soup. I make a lot since it freezes well.
Skin chicken parts and cover with water and cook until tender. Skim off any foam when cooking. Remove chicken to cool and strain broth. Shred or cut up cooled chicken. You could also do all of this this ahead of time and also chill broth and remove any accumulated fat. Coarse cube vegetables. In a very large stock
pot, heat some olive oil and cook vegetables several minutes to release flavors. Add the chicken broth, cooked chicken, cooked barley and seasonings. Bring to a boil and cook on low simmer, covered until vegetables are tender; about 30 to 40 minutes. Correct seasonings. To keep as a soup make sure there is enough broth since the barley will tend to absorb any liquid. This dish will be more stew like if allowed to be thickened by the barley. Makes about a gallon or over 12 servings. I portion out servings in freezer containers and freeze what I want. We often serve oyster crackers along with the soup.



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