Chicken barley soup ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | quarts | Water |
| 2 | pounds | Chicken necks, skinned |
| 16 | ounces | Can sliced tomatoes |
| 1 | cup | Sliced celery |
| 1 | cup | Sliced onions |
| 1 | cup | Sliced carrots |
| ¼ | cup | Chopped parsley |
| 6 | tablespoons | Barley |
| 1 | Bay leaf | |
| ¼ | teaspoon | Marjoram |
Directions
Bring water to a boil. Add necks and return to boiling. Skim as needed. Add remaining ingredients, cover and simmer 1 hour. Remove necks and refrigerate until cool enough to handle. Remove meat from bones and add to soup. Simmer until chicken is heated through and soup is hot. Befroe serving, skim fat and remove bay leaf.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 01-26-95