Makes about 8 servings.
- 3 leg-and-thighs of chicken
- 1.5 cups pearl barley
- 2 carrots
- 2 stalks of celery
- 0.5 white onion
Wash chicken. Put chicken into a large pot. Add water to pot until chicken is covered. Wash barley and add to pot. Grate onion and add to pot. Add 2 teaspoons salt.
Simmer for 1 hour. Cut carrots and celery into 0.25 inch thick pieces and add to soup. Simmer for 5 more minutes then remove from heat. Remove chicken and let cool under a wet paper towel. Remove bone and skin, cut into chunks and throw back into soup. Stir and enjoy! Salt and pepper to taste. Add water if you prefer a thinner soup.
I had the good fortune of growing up during a bygone era when an average middle class kid like me had a stay home mom who heaped love and good food on me and my family. This recipe is one of my favorite from my mom’s repertoire. It tastes great, it’s simple, the ingredients are inexpensive, it’s good for you, it’s great for colds (I swear fresh chicken broth has special powers, it can be made in large quantities, and it stores frozen and refrigerated. In other words, it’s the perfect recipe for a family of 6.
Updated on July 14, 2022
- Moved recipe to the top, story to the bottom.
- Shortened the name.
- Added #recipe tag.
- Edited to make it easier to read.