Chicken barley soup ^

4 servings

Ingredients

Quantity Ingredient
2 quarts Water
2 pounds Chicken necks, skinned
16 ounces Can sliced tomatoes
1 cup Sliced celery
1 cup Sliced onions
1 cup Sliced carrots
¼ cup Chopped parsley
6 tablespoons Barley
1 Bay leaf
¼ teaspoon 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

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