Chicken Barley Soup ^ Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 quart: Water,
1 cup: Sliced carrots,
2 lbs: Chicken necks, skinned
1/4 cup: Chopped parsley,
16 ounce: Can sliced tomatoes,
6 tbsp: Barley,
1 cup: Sliced celery,
1: Bay leaf,
1 cup: Sliced onions,
1/4 tsp: 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
Source from luhu.jp
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
Source from luhu.jp