Kathi's tomato, barley, and chicken soup

4 servings

Ingredients

Quantity Ingredient
3 cups Chicken Stock
28 ounces Tomatoes, chopped
2 cups Carrots, diced
½ Onion, chopped
2 tablespoons Garlic, minced
1 tablespoon Oregano, crumbled
1 tablespoon Basil, crumbled
1 teaspoon Chinese Hot Mustard
8 Chicken Legs
½ cup Barley
1 cup Dry White Wine

Directions

In a large kettle combine all ingredients. Add salt and pepper to taste. Brin the mixture to a boil, and simmer, covered, stirring occasionally, for 45 minutes. Uncover and simmer for 30 minutes more, or until the soup is thickened. Transfer the chicken with tongs to a work surface, and let it cool until it can be handled. Remove the meat from the bones, add to kettle, and reheat the soup. Source: Gourmet Magazine, October 1993

Related recipes