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| Home -> [Chicken, Poultry, Soups & Stews, Tomatoes] -> [Kathi's tomato, barley, and chicken soup Recipe] |
Kathi's tomato, barley, and chicken soup
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Poultry, Soups & Stews, Tomatoes |
Rating: |
0 |
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Ingredients:
| 3
| cup | Chicken Stock | | 28
| oz | Tomatoes, chopped | | 2
| cup | Carrots, diced | | 1/2
| | Onion, chopped | | 2
| tbsp | Garlic, minced | | 1
| tbsp | Oregano, crumbled | | 1
| tbsp | Basil, crumbled | | 1
| tsp | Chinese Hot Mustard | | 8
| | Chicken Legs | | 1/2
| cup | Barley | | 1
| cup | Dry White Wine |
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Procedures:
| 1 | In a large kettle combine all ingredients. | | 2 | Add salt and pepper to taste. | | 3 | Brin the mixture to a boil, and simmer, covered, stirring occasionally, for 45 minutes. | | 4 | Uncover and simmer for 30 minutes more, or until the soup is thickened. | | 5 | Transfer the chicken with tongs to a work surface, and let it cool until it can be handled. | | 6 | Remove the meat from the bones, add to kettle, and reheat the soup. |
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