Chicken Barley Soup
|Meaty chicken pieces||1 1⁄2 Pound|
|Water||3 Cup (48 tbs)|
|Onion||1 Large, chopped to make 1 cup|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Tomato sauce||8 Ounce (1 Can)|
|Frozen crinkle cut carrots||1 Cup (16 tbs)|
|Frozen cut green beans||1 Cup (16 tbs)|
|Quick cooking barley||1⁄2 Cup (8 tbs)|
|Dried savory||1 Teaspoon, crushed|
|Bottled hot pepper sauce||3 Dash (Several Dashes)|
Remove the skin from chicken pieces; discard skin. Place chicken in a 4-quart oven. Add water, onion, bay leaf, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 40 to 50 minutes or till chicken is tender.
Remove chicken pieces. Strain broth. Cover and chill chicken and broth for 6 to 24 hours or till the fat in broth solidifies. Use a large spoon to lift the solid fat from the broth. Remove bones from chicken. Discard bones. Coarsely chop chicken. Set the chicken aside. Measure broth. If necessary, add water to make 3 cups.
In the Dutch oven combine the 3 cups of broth, undrained tomatoes, tomato sauce, carrots, beans, barley, savory, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or till barley and vegetables are tender. Stir in chicken; heat through. Discard bay leaf.