Comfort Food...German Chicken Barley Soup

Years ago while singing in our church choir we would put on fundraisers that included wonderful food from around the world and music from that particular evenings country. One year the host country was Germany. This wonderful soup that we presented that long ago evening has become a main stay in our family, and is requested a lot.  It's a hearty German Chicken Barley soup. The original recipe calls for chicken gizzards ground up but since I don't like gizzards I use a whole chicken instead. I hope you enjoy it as much as we do.

German Chicken Barley Soup

1 Whole Stewing Chicken

2 Large Yellow Onions chopped

4 Cloves Garlic Crushed

1 lb Carrots ground (I use my Kitchen Miracle Chopper)

1 Bunch Celery ground

1-1/2 Cup Pearled Barley (Quaker Oats) or
 2 Cups Job's Tears Gluten-Free

4 whole Peppercorns

4 whole Cloves

3 Tbs. Osem Chicken Consume Crystals (Found in the Kosher Section of your grocery store)

Sea Salt

2 Bay Leaves

1 Loaf French Bread

Butter

Instructions:

In a large pot place chicken and cover with water. Add 2Tbs. of Sea Salt and 2 Bay Leaves. Place on simmer and let cook until done and bones start to remove easily. During the cooking process skim foam from top of water and discard.

Remove chicken from water when done and let cool. Once cooled remove skin and bones from chicken. Shred chicken and set aside. Remove Bay Leaves and discard.

In separate skillet add 2 cups of stock, onions and garlic. Let cook and start to to turn golden. Add more stock to pan and de-glaze, add all of mixture to the stock in the large pot. Add celery, carrots, peppercorns, whole cloves,barley and shredded chicken to stock pot. Cook on simmer, taste, add salt if necessary(This is personal choice). If you need more chicken flavor add in another Tbs. of chicken crystals. You can put the cloves and peppercorns in a Garni Bag and put that in the broth for easy removal.

Soup is done when barley is swollen and tender. This soup will become thick after you put it in the refrigerator over night.  

Serve with buttered slices of french bread and a side salad.

Makes 15 servings.

PS. This soup is great if you have a cold and want something to soothe you.

Nutrition: Amount Per Serving 1 Cup
Calories 90
Total Fat 2.5g
Saturated Fat 0.7g
Total Cholesterol 13mg
Sodium 13mg
Total Carbs 10.7
Dietary Fiber 1.8g
Sugars 3.3g
Protein 6.9g

Peace, Love and Happy Eating…