| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soup |
12 |
Servings |
INGREDIENTS
| 2 |
|
(2-lb) chicken fryers |
| 4 |
qt |
Water |
| 4 |
|
Carrots; chopped |
| 6 |
|
Ribs celery; chopped |
| 1 |
lg |
Onion; chopped |
| 1/2 |
c |
Pearl barley |
| 1/2 |
c |
Long grain rice |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
INSTRUCTIONS
Bring all ingredients except rice to a boil in water and simmer for 1-1/2
hours or until chicken is done. Remove chicken and add rice to broth. Cook
15 minutes longer. Debone chicken, cut up meat and add to soup. Add more
water if necessary.
N.R. HOSEY
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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