Winter wanes but won’t give up. It remains cold and stormy, with a recent snow. With March coming in like a lion, the only way to tame the savage beast is with some chicken soup, this one with barley in it. It definitely added some heartiness to an already therapeutic bowl, and feels sooo good going down. Enjoy!
Chicken & barley soup (modified slightly from Kalyn’s Kitchen)
8 cups chicken broth
2 cups water
4 cubes chicken bouillion
1 teaspoon dried thyme
1 teaspoon poultry seasoning
2 tablespoons fresh chopped parsley
1 onion, chopped
1 cup chopped celery
2 cups sliced or diced carrots
2 cups diced cooked chicken
1/2 cup pearl barley
fresh ground black pepper to taste; salt if desired
In large stock pot, combine chicken stock, water, bouillion cubes, thyme, poultry seasoning, and parsley. Simmer 15 minutes while you chop veggies and chicken.
After 15 minutes, add chopped onion, celery, cooked chicken, carrots, and barley. Simmer 45 minutes to one hour over low heat, until barley is done but still a bit chewy. Season with salt and pepper to taste, and serve hot. Makes about 6-8 servings.