Country Chicken And Barley Soup Recipe
Ingredients
4 chicken thighs, skinned
1/2 cup barley
5 1/2 cups Chicken Stock
1 stalk celery, chopped
3 small carrots, sliced
1 large tomato, peeled and chopped
2 cloves garlic, minced
1 tablespoon tamari or soy sauce
1/2 teaspoon basil
Dash of oregano
Dash of thyme
Dash of cayenne pepper
2 tablespoons minced fresh parsley
Directions
Place all of the ingredients except the parsley in a large saucepan.
Bring to a boil, cover, and reduce heat.
Simmer the soup for 1 1/4 hours, stirring occasionally.
Remove the chicken thighs from the soup.
When they have cooled slightly, remove the meat, cut into bite-size pieces, and return the meat to the soup.
Simmer for an additional 15 minutes, stir in the parsley.
Bring to a boil, cover, and reduce heat.
Simmer the soup for 1 1/4 hours, stirring occasionally.
Remove the chicken thighs from the soup.
When they have cooled slightly, remove the meat, cut into bite-size pieces, and return the meat to the soup.
Simmer for an additional 15 minutes, stir in the parsley.
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