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Chicken soup

Recipe byleylaparra

• 1 roasting chickens (rinsed)
• 1 onions
• 6 carrots
• 6 celery
• 4 garlic cloves
• 2 tbsps oregano
• 2 tbsps parsley
• 1 tbsp thyme
• basil
• bay leaf
• vegetables (more)
3/4 cup of barley

  1. In a large stockpot, place rinsed chicken and cover with water. Bring to a boil.
    Reduce to a simmer. Barely simmer, just a few bubbles consistently rising to the top, for a couple of hours. The meat will eventually fall off the bones and you will get a nice flavor and gelatin from the bones. If you keep the heat too high, the soup will be cloudy.

    Add barley
    Add chopped-up (or better yet, crushed) vegetables and herbs.  





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