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Chicken and Barley Soup (M, TNT)
Source: "The Spice and Spirit of Kosher Cooking"
Serves: 8-10

1 (3 pound) chicken, cut into eights
2 tbsp. oil
11 cups water
3 medium onions, sliced
3 tsp. salt
1/2 tsp. pepper
1 cup medium barley
2 cups diced celery
1/4 cup minced parsley
4 medium carrots, sliced
1 medium parsnip, diced
1 cup sliced fresh mushrooms
1 (10 ounce) package frozen peas

Clean chicken and remove excess fat. Pat dry with paper towels.

In an 8-quart pot, over medium high heat, brown chicken in oil. Remove chicken and place in a large bowl. Discard fat remaining in pot.

Return chicken pieces to pot and add water, onions, salt, and pepper.

Rinse barley with running cold water. Add to soup. Bring soup to a boil. Lower flame, cover, and simmer for 1-1/2 hours or until chicken is fork-tender, stirring occasionally.

Poster's Notes:
This is one of our favorite soups. It is perfect for a cold day as it is thick and hearty. I made it last week for the first time this winter, and decided to share it with all of you.

Posted by Deena Abraham

Nutritional Info Per Serving: N/A