|Rice/Pearl barley||1 Ounce|
|Chicken stock||2 Pint (From Cooking Chicken)|
|Chicken pieces||1 Cup (16 tbs)|
Use the vegetables already cooked with the chicken plus about 4 oz.fresh finely diced vegetables, or if preferred strain away the vegetables and use 8-12 oz.freshly diced vegetables.
A really filling soup.
If using pearl barley blanch this by first putting into cold water, then bring to the boil and strain.
Add the blanched barley or rice to the stock and the vegetables and cook steadily for 15 minutes.
Add tiny pieces of chicken and continue heating for about 10 minutes.
Add seasoning, then pour into a hot dish.
Garnish with parsley and croutons.