Don't be discouraged about the cook time. Soup tastes best when it is allowed to simmer throughout the day. No need to fuss. If you put in it a crock pot, you can even leave it.
Quantity
0
Quantity Unit
Prep Time (minutes)
30
Cook Time (minutes)
300
Ready In (minutes)
330
Ingredients
Amount
Measure
Ingredient
2
1/2
cups, diced
celery
2
cup, chopped
Carrots, raw
2/3
cups
barley
8
2/3
cups
chicken broth or stock
2
tablespoons
bouillon cube chicken
2
cups
yellow beans, raw
5
clove
garlic minced
1
pound, raw
chicken, skinless
Steps
Sequence
Step
1
Fill a large stock pot with about 8 to 10 cups water. Boil this with chicken carcass for about 2 hours with tuff outer pieces of celery, tops of leeks and other tuffer veggies that you wouldn''t nessacarily put in your meals.
2
Strain off all ingredients and save stock. Let chicken carcass cool. Add veggies and garlic to stock along with barley and chicken cubes. Add what ever other vegies you would like (light colored bottoms of leaks. Add about 2/3 tbsp of Tyme and some pepper. Cook until veggies are tender and barley is soft. Strip carcass of meat and add to soup. Add salt and pepper to taste.
