Sunshine Chicken Barley Soup

Sunshine Chicken Barley Soup

I made a chicken soup the other day that I tweaked just a bit. Instead of making my usual Chicken and dumpling soup I used pearl barley and some dill butter carrots that I had made the night before. Well guess what, it was so delicious that I have been asked or I should say begged for the recipe, so here it is. 

In a large soup pot put:

5-6 Chicken Thighs (Boneless and skinless, I use frozen)

1-2 large onions, chopped

4 cloves of garlic (halved)

4 cups frozen Sunshine Carrots (they are yellow and orange)

2-3 cups Chopped Celery with stalks (dark leaves and all)

2/3 cup pearl barley

3 tablespoons butter 

3 Tbls. dried dill 

2 Tbls. lemon juice

1/4 cup dried parsley

1 1/2 tsp. ground black pepper

1/2 cup dried Chicken Bouillon 

Fill the pot with water to a little above the ingredients. 

Bring to a boil and simmer for 2-3 hours, adjust seasonings to taste,

Shut off and let cool a bit and then serve. 

It thickens by itself and is very yummy. 

It serves a lot so I take it to sick friends and also it freezes well and I save it for me when I am sick or don't feel like cooking. 

Love,

Grammy T.