Chicken & Barley Soup

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Nothing warms you like a bowl of Homemade Chicken Soup

  • Serves: 8
  • Vegetarian: ---
  • Preparation Time: 1/2 hour
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Soups
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 1- 3.5lb. Broiler-fryer chicken
      1/2 cup Quick Barley
      1 large chopped Onion
      1/2 lb. sliced Mushrooms
      3 medium stalks chopped Celery
      3 medium sliced Carrots
      1 tblsp. Salad oil
      2- 14 oz. cans of Chicken broth
      1/2 tsp. Salt
      1/2 tsp. Pepper


    1. 1) In 8-quart Dutch oven or saucepot over medium-high heat, in hot salad oil, cook carrots, celery, mushrooms, onion, and 3 tablespoons water, stirring frequently, until vegetables are golden.

      2) Rinse chicken, its neck, and gizzard with running cold water. Into Dutch oven with vegetables,
      place chicken, breast-side down; add neck, gizzard, chicken broth, and 5 cups water; over high heat, heat to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken loses its pink color throughout. Remove chicken, its neck, and gizzard to bowl;
      refrigerate until cool enough to handle.

      3) While chicken is cooling, skim fat from liquid in Dutch oven. Add barley, salt, and pepper; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 to 20 minutes, until barley is tender.

      4) When chicken is cool, pull meat from neck and chop gizzard. Discard bones, skin, and fat from chicken; cut chicken meat into bite-size pieces.

      5) When barley is tender, stir in chicken meat and gizzard; heat through.

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