Chicken Soups
Chicken and Barley Vegetable Soup
Ingredients
- 8 large chicken legs and thighs (about 4 to 5 pounds chicken parts)
- water to cover
- 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
Directions
- 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.
- 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.
- Make this soup for your whole family to enjoy!
