Best Homemade Chicken Soup Country Style
Recipe: #31387
February 08, 2019
Categories: Comfort Food, Soups and Stews, Poultry, Chicken, Fall/Autumn, Winter, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat more
"NOTE Since soup often makes a bowl lunch or evening meal for me I use the full amount of barley, as a starter soup you may want to use less. Sorting through my recipe books I finally found the yellowed clipping of one of our favourite chicken soups, posting to assure that doesn’t happen again. I remember being a little skeptical at the time when it came to adding ginger and turmeric and soon found turmeric is not just for pickles! We love this chicken soup and love that it is freezer friendly. I freeze the extra servings in the screw top freezer containers using the four cup for family and single serving for my lunch or a light supper. Stays as fresh as the day they were made! As I do when making most chicken soups I usually snip in Italian or curly parsley."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (330.7 g)
- Calories 173.2
- Total Fat - 3.8 g
- Saturated Fat - 0.6 g
- Cholesterol - 17 mg
- Sodium - 1165.4 mg
- Total Carbohydrate - 25 g
- Dietary Fiber - 5.2 g
- Sugars - 2.7 g
- Protein - 10.6 g
- Calcium - 40.3 mg
- Iron - 1.6 mg
- Vitamin C - 3.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large soup pot on medium heat add oil, saute diced chicken, add in onion, carrots, celery and garlic, saute stirring until onions have softened
Step 2
Add in the spices saute half a minute, add in the chicken broth and barley, stir reduce heat to low simmer until vegetables and barley are fully cooked.
Tips & Variations
No special items needed.
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