| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Soup, Chicken |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken (1-2 lb); cut up |
| 2 |
qt |
Water |
| 1 1/2 |
c |
Carrots; diced |
| 1 |
c |
Celery; diced |
| 1/2 |
c |
Barley |
| 1/2 |
c |
Onion; chopped |
| 1 |
|
Chicken bouillon; optional |
| 1 |
ts |
Salt; optional |
| 1 |
|
Bay leaf |
| 1/2 |
ts |
Poultry seasoning |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Dried sage |
INSTRUCTIONS
In large kettle, cook chicken in water until tender. Cool broth and skim
off fat. Bone chicken and cut into bite-size pieces; return to kettle
along with remaining ingredients. Simmer, covered, for at least 1 hour or
until vegetables and barley are tender. Remove bayleaf.
Posted to recipelu-digest by P&S Gruenwald <sitm@ne.infi.net> on Feb 06,
1998
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”