Barley adds a nutty flavor
and chewy texture to this heartwarming chicken soup. Serve hot
on a blustery day.
Chicken
Barley Soup
8 cups water
1 fresh whole chicken
1 onion, sliced
1 celery rib, chopped
1 parsnip, trimmed and sliced
1 cup barley
1 teaspoon crushed dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup shredded carrot
- Boil water in a large stockpot and add
chicken; simmer until tender, about 45 minutes.
- Remove from heat and let cool enough to
handle. Remove bones and skin from chicken and discard; skim
fat from surface of broth.
- Return chicken meat to stockpot and add
onion, celery, parsnip, barley, basil, salt and pepper. Simmer
until barley is cooked, about 45 minutes. Garnish with carrot
to serve.
Makes 6 servings.
