Sunday, July 25, 2010

Chicken and Vegetable Soup with Barley

6-8 servings

3 chicken legs with bones
2 bay leaves
1/2 tsp peppercorns
1 celery stalk chopped
1 onion chopped
1 large carrot chopped

1/4 cup pearl barley
1 cup diced potato or 1/2 cup dry spaghetti broken into small pieces
1 cup frozen (or fresh) mixed veggies

1 tablespoon tomato paste
Lemon or lime wedges

In a large pot add chicken, bay leaves, peppercorns, salt, celery, onion and carrot. Fill the pot to 1" from the top with water and simmer for about 1 - 1 1/2 hours until chicken is tender and you have a nice chicken stock. Strain and return the stock to the pot. Bring to a simmer.

When chicken is cool enough to handle, remove the meat from the bones and add back to the pot along with the rest of the ingredients (except tomato paste).

Simmer again until the barley is cooked, then stir in tomato paste. Simmer for another 5 minutes and serve.

Tip: It's good with a little lemon or lime juice squeezed into your bowl at the end.

- chicken and vegetable soup with barley -

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