Country Chicken And Barley Soup
|Chicken thighs||4 , skinned|
|Barley||1⁄2 Cup (8 tbs)|
|Chicken stock||5 1⁄2 Cup (88 tbs)|
|Stalk celery||1 , chopped|
|Carrots||3 Small, sliced|
|Tomato||1 Large, peeled and chopped|
|Garlic||2 Clove (10 gm), minced|
|Tamari/Soy sauce||1 Tablespoon|
|Cayenne pepper||1 Dash|
|Minced fresh parsley||2 Tablespoon|
Place all of the ingredients except the parsley in a large saucepan.
Bring to a boil, cover, and reduce heat.
Simmer the soup for 1 1/4 hours, stirring occasionally.
Remove the chicken thighs from the soup.
When they have cooled slightly, remove the meat, cut into bite-size pieces, and return the meat to the soup.
Simmer for an additional 15 minutes, stir in the parsley.