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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.
