As many of you know I’ve been trying to lose the baby weight from the girls. Well, with losing weight comes eating delicious, healthy food! I’m going to try and share some recipes with you that help get me through & are quite yummy! A few weeks ago I posted my Morning Omelet recipe & today I’m going to share with you my Mom’s Chicken Barley soup recipe.
- Chicken Stock/Broth: 6-8 cups
- 4 cups shredded chicken
- 1/2 bag of frozen corn
- 2 chopped carrots
- 1 chopped celery stock (or 1tsp dried celery salt)
- 1/2 cup barley
- 2 Tbs herb mix (I use a mix of: thyme, rosemary & basil)
- Salt & Pepper to taste
- Dash of Maggi if you have it on hand
If you are able to get a whole chicken, roast it & then shred the chicken from 1/2 of it & boil the bones for your own broth – DO IT! If you don’t have the time, buy a rotisserie and use the chicken from that OR you can throw in a few chicken breasts in the stock/broth and just cook them until it falls apart.
Okay, so back to the directions…
Put stock/broth in pot along with chicken & herbs – cook for an hour on medium heat.
Throw in veggies & barley – cook for another hour. (you could definitely add/take away any veggies, this is just what my Momma used to put in hers so it’s what I do)
Taste soup & add seasonings to your taste.
I’m sure you could throw it all together in a crock pot and just cook it all day & it would be great. I always like cooking this one day and then eating it the next – the flavors all come together so nicely!
This recipe makes a big pot so you would have plenty to freeze for another day!