Chicken Barley Soup

Let’s make it

1. Place chicken in a large pot with 8 cups water, adding more to cover. Bring to a boil, reduce heat and simmer 45–60 minutes, until tender and at least 165°F.
2. Lift chicken out; let cool just enough to handle. Skim broth. Remove and discard skin and bones; cut meat into small pieces.
3. Return meat to broth with remaining ingredients. Cover loosely and simmer about 1 hour, until barley and vegetables are tender. Add water if needed; remove bay leaf.

From the complete review edition, page 30. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.