Ingredients:
1 tablespoon olive oil
1 large onions, chopped
2 stalks celery, chopped
3 carrots, peeled and chopped
2 quarts water
2 bay leaves
1/2 teaspoon ground allspice
1 tablespoon ground sage
2 -3 teaspoons chicken soup base ( or bouillon)
2 chicken legs (drumstick and thigh) or 4 skinless chicken thighs
1/2-3/4 cup pearl barley ( I like my soup thick so I use 3/4 cup)
1 large potatoes, peeled and diced
1 cup frozen green beans or 1 cup lima beans (optional)
salt and pepper
Directions:
Saute onion and celery in olive oil.
Add water, carrots, and chicken pieces; simmer 30 minutes.
Add barley; simmer 30 minutes.
Add potatoes and beans;simmer 30 minutes Remove chicken pieces; take meat off bones, chop and return meat to soup.
Servings: 6-8
Time preparation: 10 min.
Time total: 100 min.