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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This is such a great soup, Comfort food for a cold day!!! I got it out of one of those church type recipe books cant remember which. I hope you enjoy. I like chunkier soups so I sometimes add more of the rice and barley. Ingredients:
1 whole chicken |
3 carrots, chopped |
1 bunch celery, chopped |
2 potatoes, chopped |
1/2 cup barley |
1/2 cup rice |
wylers chicken bouillon granule, to taste |
1 egg |
1 cup milk |
flour |
Directions:
1. Place chicken in a large soup pot and cover completely with water.
2. Bring to Boil and simmer for 1 1/2 hours.
3. Remove chicken from water, skin and bone. Trim off excess fat. Set aside.
4. Put the Carrots, celery and potatoes into the water that you cooked the chicken inches.
5. Add the barley and rice.
6. Bring the water back to a boil.
7. Turn down heat and simmer uncovered until the carrots are tender.
8. Season to taste with the bouillon granules.
9. To make the dumplings:.
10. Mix the egg, milk and enough flour to make the dumplings hang together. Scoop a spoonful of the dumpling mixture and drop it into the hot soup.
11. Simmer for 20 minutes or until the dumplings are done.
12. Add the chicken back into the soup and heat until desired temperature.
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