*Freeze any extras in a plastic freezer container so whenever you are sick you can thaw and reheat the homemade chicken soup, no cooking or canned soup necessary!
- 10 cups water
- 3 chicken breasts
- 2 carrots cut into thirds
- 2 red potatoes halved
- base of celery stalk
- 2 bay leaves
- salt and pepper to taste
- 2 red potatoes cut into large cubes
- 2 carrots cut into coins
- 2 stalks of celery cut into 1-inch chunks
- reserve 1-2 chicken breasts after making the stock
- 1/2 cup barley
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Make the broth: In a large pot, add water and chicken on medium heat and bring to a boil. The chicken boiling will cause a foamy film at the top–scoop this out as it cooks.
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Add in carrots, potatoes, celery stalk base, bay leaves and salt and pepper. Reduce heat and simmer for about one hour, stirring occasionally.
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Remove the vegetables, chicken and bay leaves onto a plate. Let the chicken cool some then shred it for the soup. Make sure as much of the foam is off the top of the broth as possible at this time.
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Add the soup vegetables, shredded chicken, and barley to the broth.
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Cook covered on medium, stirring occasionally, for about 30 minutes or until vegetable and barley textures are to your liking.
Tip:
Don't waste the carrots, potatoes, and extra chicken breast leftover from making the stock; these make a great, flavorful snack or use the chicken on a sandwich!
