Tomato, Barley, Chicken Soup

Tomato, Barley, Chicken Soup

Serves 4 - 6 Prep Time: 30 minutes
Cook time: 11⁄2 hours

Combine in large pot.
3 cups chicken broth
Bring to boil.
Add:
1 can (28 oz) tomatoes, with juice, chopped
Turn heat down, cover pot, simmer
Add:
2 cups diced carrots
1 small onion, chopped
1 Tbsp peeled, grated, ginger root
2 Tbsp minced garlic
1 Tbsp crumbled oregano
1 tsp prepared hot Chinese mustard
6–8 chicken legs, skinned or whole cicken cut up or thighs- I prefer thighs.
1⁄2 cup barley
1 cup dry white wine - optional
1⁄2 tsp fresh ground pepper


Simmer the soup, uncovered, for 30 minutes, stirring occasionally
or until soup is thickened. Turn heat lower(or even off). Transfer
the chicken to a platter and let cool. Strip meat from the bones and
cut into bite size pieces. Return chicken to the pot and reheat soup
if necessary.

Serve with good bread and a good salad.

Notes: I put most of my soups in the oven these days- the gas stove top cooks too hot and does not allow a nice simmer. I can put a soup in the oven at lunch time on a low heat and it will be ready for dinner- better than a cock-pot- which I have never mastered.