A hearty chicken soup, with carrots and celery, and a great way to make use of a carcass from roast chicken.
Prep Time45 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr30 minutesmins
Course: Gluten Free, Soups
Keyword: Freezes Well
Servings: 8servings
Author: Catherine Christiano
Ingredients
bonesleft-over meat and juice from one chicken
1quartwater
1quartlow sodium chicken broth
4medium carrotspeeled and cut into 3/8" slices, approx 2 cups
4medium stalks celerycut into 3/8" slices, approx 2 cups
1/2teaspoonsalt
1teaspoonsugar
1/4teaspoonpepper
1/2cupbarley
1tablespoonparsleychopped
Instructions
Dice leftover chicken meat and set aside.
Add chicken bones and all remaining ingredients to a 6-quart stock pot. Bring to a boil, then reduce heat, cover, and simmer about 45 minutes, or until barley is tender. Skim fat and any impurities.
Transfer chicken to cutting board. Separate meat from bones, dice and add back to broth along with additional meat set aside earlier. Adjust seasonings, garnish with parsley, and serve hot.
Notes
Can easily be scaled up if using bones from two chickens or from a turkey. Corn bread makes a great side for this soup.