Chicken Barley Chunky Soup Recipe

• 1 skinned fryer
• 3/4 c. barley
• 4 chicken bouillon cubes
• 1 lg. onion, diced
• 1 c. minced carrots
• 1 c. minced celery
• 1 jar pimientos, minced
• 5 or possibly 6 ounce. curly noodles
• Salt and pepper to taste

1. Skin fryer and cover with water in soup kettle.
2. Boil on medium heat for half hour.
3. Remove from kettle.
4. Set aside to cold.
5. Add in barley to chicken broth and cook about 30 min.
6. Add in minced onions, celery and carrots.
7. Let come to boil then simmer 30 min.
8. Debone chicken and cut into cubes.
9. Add in noodles, chicken cubes and pimentos.
10. Makes a thick chunky soup.
11. Serves 12.
12. Can be frzn.

fryer, barley, chicken bouillon cubes, onion, carrots, celery, pimientos, curly noodles, salt

Taken from cookeatshare.com/recipes/chicken-barley-chunky-soup-39161 (may not work)