Name: Chicken Barley Soup
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 5 servings
Ingredients: 1 broiler/fryer chicken (2 to 3 pounds), cut up; 8 cups water; 1-1/2 cups chopped carrots; 1 cup chopped celery; 1/2 cup medium pearl barley; 1/2 cup chopped onion; 1 teaspoon chicken bouillon granules; 1 teaspoon salt, optional; 1 bay leaf; 1/2 teaspoon poultry seasoning; 1/2 teaspoon pepper; 1/2 teaspoon rubbed sage

Chicken barley soup is such an easy comfort food, you'll want it on rotation for all of soup season.

Ingredients

1 broiler/fryer chicken (2 to 3 pounds), cut up

8 cups water

1-1/2 cups chopped carrots

1 cup chopped celery

1/2 cup medium pearl barley

1/2 cup chopped onion

1 teaspoon chicken bouillon granules

1 teaspoon salt, optional

1 bay leaf

1/2 teaspoon poultry seasoning

1/2 teaspoon pepper

1/2 teaspoon rubbed sage

Instructions

1 Cook the chicken

2 Fill a large stockpot with 8 cups water, and cook the chicken until fully cooked and tender. Cool the broth, and skim off the fat. Set the chicken aside until it's cool enough to handle. Editor's Tip: Bring the chicken and water to a boil first, then lower the heat to simmer the chicken.

3 Remove the chicken meat

4 Remove the meat from the bones. Discard the bones, and cut the meat into cubes.

5 Finish the soup

6 Return the meat to the stockpot. Add the carrots, celery, barley, onion, bouillon, salt, bay leaf, poultry seasoning, pepper and sage. Bring to a boil. Reduce the heat, and simmer, covered, for about one hour, until the vegetables and barley are tender. Discard the bay leaf before serving.