Chicken Barley Veggie Soup
Makes about a gallon or over 12 servings
8 large chicken legs and thighs (about 4 to 5 lbs chicken parts)
water to cover
3 cups cooked pearl barley
3 large red bell peppers
3 large ribs of celery
3 large onions
3 large cloves of garlic, crushed
1 thick rib of leek
3 large carrots
salt, pepper, and thyme to taste
Prep Day: Skin chicken parts and cover with water and cook until tender.
Skim off any foam when cooking.
Remove chicken to cool and strain broth.
Shred or cut up cooled chicken.
Coarse cube vegetables.
In a very large stock pot, heat some extra virgin olive oil and cook vegetables several minutes to release flavors.
Add the chicken broth, cooked chicken, cooked barley, and seasonings.
Bring to a boil and cook on low simmer; covered until vegetables are tender, about 30 to 40 minutes.
To keep as a soup, make sure there is enough broth since the barley will tend to absorb any liquid. This dish will be more stew like if allowed to be thickened by the barley.
Cool and freeze.
Serve Day: Thaw. Heat through.