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Country Chicken and Barley Soup

Serves: 4
Total Calories: 261

Ingredients

4 chicken thighs, skinned
1/2 cup barley
5 1/2 cups chicken stock
1 stalk celery, chopped
3 small carrots, diced
1 large tomato, peeled and chopped
2 cloves garlic, minced
1 tablespoon tamari or soy sauce
1/2 teaspoon basil
dash of oregano, thyme, and cayenne pepper
2 tablespoons minced fresh parsley

Directions:

Place all ingredients, except parsley, in a large saucepan. Bring to a boil, then cover and reduce heat. Simmer for 1 1/4 hours, stirring occasionally. Remove thighs; when they have cooled slightly, remove meat from bones; cut into bite-size pieces and return the meat to the soup. Simmer for an additional 15–20 minutes; stir in the parsley and serve.

Nutritional Facts:

Serves: 4
Total Calories: 261
Calories from Fat: 87

This Country Chicken and Barley Soup recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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