Scarborough Fair Chicken Barley Soup |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Intrigued by a packet of fresh poultry herbs I found at the store, this recipe uses Parsley, Sage, Rosemary and Thyme (which reminded me of the Simon and Garfunkel song, inspiring the name for this soup). Aside from the bouillon, there is no added salt needed, as the flavor is lovely without it. Ingredients:
1 whole rotisserie-cooked chicken, skinned, removed from bone and cut into small pieces |
6 quarts water |
chicken bouillon, according to package directions (i use paste style, as it's less salty than cubes) |
6 carrots, sliced into 1/2 inch pieces |
4 celery ribs, sliced into 1/2 inch pieces |
1 medium onion, chopped |
1 1/2 cups pearl barley |
2 teaspoons fresh parsley, chopped |
2 teaspoons fresh sage, chopped |
2 teaspoons fresh rosemary, chopped |
1 teaspoon fresh thyme, chopped |
Directions:
1. Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.
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