Ingredients:

1 chicken (3 to 3 1/2 pounds), skinned & cut into 8 pieces
8 cups of water
2 tsp. chicken bullion
5 carrots cut into 1/2-inch pieces
3 celery ribs, cut into 1/2-inch pieces
2 onions, chopped
8 sprigs of parsley, chopped
1 tsp. salt
1/2 tsp. garlic powder
1/2- tsp. black pepper
1 1/2 cups medium egg noodles

Preparation:

In a Dutch oven, bring chicken, water and bullion to a boil over high heat.
Reduce heat to medium, cover, and cook for one hour until chicken is done.
Remove the meat to a bowl to cool.
While chicken cools, add carrots, celery, onions, parsley sprigs, salt, and black pepper to the chicken stock cook on high.
Remove the bones of the chicken and cut into 1-inch pieces and return to soup.
Skim the fat from the top of the soup.
When veggies done add noodles and return the soup to a boil.
Reduce heat to medium and cook 5 minutes, or until the noodles are tender.

_________________________

10-02-02, 12:42 PM
Rontate
WOW! I gave Vicki these two recipes a year ago... and she posted it here 3 months ago. Hmmmmm... I just might post her spaghetti sauce and meatball recipe, to get "even"... HA!

Incidentally, that Cream of Chicken, Barley and Wild Rice Soup "variation" IS really delicious. I made that for my daughter who won a "cook-off" with it. It's simple to make and it is really good, but try to eat it all at one sitting. Cream soups don't seem to reheat well.

10-02-02, 06:03 PM
Vicki
Oh boy !!! Caught RED HANDED…………. Yes folks…………. I did steal this recipe from Mr. Rontate , But he didn’t have to tell the world…………….. Haha………

Vicki

10-03-02, 11:14 AM
Rontate
Hahahahahahahaha!!! That'll "learn" ya, durn ya!

06-06-02, 06:53 PM
Vicki
RICH CHICKEN, BARLEY & WILD RICE SOUP
(Cream of Chicken, Barley & Wild Soup variation below this recipe)
(Serves four generously)

5 14.5 oz. cans College Inn or Swanson’s Chicken Broth (total 72.5 oz.)
1 large whole chicken breast with skin & bone, split in half 1 large onion, chopped medium
1 rib of celery with some leaf, small cubed (1/4-inch)
1 medium carrot, small cubed (1/4 inch)
3 large cloves of garlic, minced
1½ tsp. Frank’s “Red Hot” Hot Sauce (to taste)
1 tsp. Toasted sesame oil (optional, but adds great flavor)
½ cup Quaker’s Quick or Pearled Barley, rinsed with cold water
1/3 cup wild rice, rinsed well in cold water
2 Tbs. corn starch mixed with equal amount of cold water (thickener)
1 Tbsp. butter
1 Tbsp. oil (cooking oil or olive oil)
approximately 1 can (14.5 ozs.) water, (rinse out the broth cans)

1) In a large pot, add the oil and butter, melt over medium heat. Saute the onions & garlic until the onions are translucent.

2) Add the chicken, chicken broth and water to the pot. Bring to a heavy simmer and simmer for one hour, covered. Remove the chicken & allow to cool.

3) Skim the surface of the liquid in the pot to remove any floating pieces of skin or solid lumps of fat. Then add all other ingredients except the corn starch/water mixture. Simmer, uncovered, for one hour, stirring occasionally.

4) Remove chicken meat from the bone & skin. Tear or cut into small pieces (approx. ¾ inch) & add to the pot. Cover & simmer two hours.

5) Bring the soup to a boil, give the corn starch mixture a stir to insure it is mixed well, then while stirring the pot rapidly, drizzle in the corn starch mixture.. Keep stirring as the mixture thickens. (approx. 1 minute). Serve.


CREAM OF CHICKEN, BARLEY & WILD RICE SOUP
(A rich, 1st place prize-winning variation of chicken, barley & wild rice soup)

Use the same ingredients EXCEPT the cornstarch/water mixture & delete Step #5 from the Chicken, Barley & Wild Rice Soup recipe and do the following:

Add the following ingredients:
6 Tbs. Butter
6 Tbs. Flour
½ Pint (1 cup) Heavy cream (whipping cream)

Make a white roux using 6 Tbs. of butter and 6 Tbs. of flour. Melt the butter over medium-low heat in a sauce pan, add the flour and stir well. Continue stirring & cooking until the mixture barely begins to show a very light tan color. Remove from heat and hold.

Step 5: (replacing Step #5 in the above recipe) Bring the pot to a boil, add the roux and stir. Allow the soup to thicken while stirring, then remove from heat.

Step 6: Remove the cream from the refrigerator & pour into a container larger than two cups in size. Add a teaspoon of the hot soup to the cream, stir well. Add another teaspoon of the hot soup to the cream, stir well. Repeat this step several times until the cream/soup mixture is very warm, then add the cream/soup mixture to the soup and stir well. Serve immediately.

NOTE: This contest-winning Cream of Chicken Barley Soup is a rich, hearty and deliciously smooth soup. However, because of the cream, do NOT bring this soup to a boil if re-heating it. In fact, it is better if this soup is totally eaten when initially made & served

This message has been edited. Last edited by: DorianGreyed,