chicken soup

Name: Chicken Soup
Prep time: 20 min
Cook time: 4 h
Cuisine: Canadian
Ingredients: 3 - bone in chicken thighs; 1/.3 cup(s) pearl barley; 1 cup(s) sliced celery; 1 large onion diced; 1 cup(s) sliced carrots; 3 - chicken bouillon cubes or packets; 1/2 large can of diced tomatoes (freeze the remainder for another use); 1/2 cup(s) frozen corn (optional) i like it in - some don't; 1 tablespoon(s) salt; 1 teaspoon(s) pepper; 1/4 teaspoon(s) ground/dried thyme; - water; 1 cup - noodles - i usually break up a handful of spaghetti noodles into 2 inch pieces (but you can use curly noodles, macaroni or whatever you want)

(1 RATING)

72 Pinches 1 Photo

Deb Wilson

New Glasgow, NS

Updated on Nov 30, 2012

Chicken Soup you say...so what's special? My recipe! LOL! Seriously - I've been told I make theeee best homemade, old-fashioned chicken soup ever. So -- here it is...to the best of my memory 'cause I just throw it together. Hope you enjoy! (this is a must-have on a cold winter night with some crusty bread)

Rate

prep time 20 Min

cook time 4 Hr

method Slow Cooker Crock Pot

yield Lots

Ingredients

3 - bone in chicken thighs
1/.3 cups pearl barley
1 cup sliced celery
1 large onion diced
1 cup sliced carrots
3 - chicken bouillon cubes or packets
1/2 large can of diced tomatoes (freeze the remainder for another use)
1/2 cup frozen corn (optional) i like it in - some don't
1 tablespoon salt
1 teaspoon pepper
1/4 teaspoon ground/dried thyme
- water
1 cup - noodles - i usually break up a handful of spaghetti noodles into 2 inch pieces (but you can use curly noodles, macaroni or whatever you want)

How To Make chicken soup

Step 1

Place chicken, barley and ONE bouillon cube or packet in a large soup pot. Add enough water to cover plus about another 2 cups (to allow for reduction). Cover and bring to a boil, reduce heat to simmer.

Step 2

Meanwhile - chop celery, carrot and onion, add to pot with the salt, pepper and thyme. Cover and simmer for at least 2 hours, stirring occasionally. I usually simmer mine for most of the afternoon if I put it on around 11 am - but you need to check it a few times again as the water does reduce.
Step 3

Once the chicken thighs are falling off the bone - (after about 4 hours of simmering) scoop them out with a slotted spoon and put on a plate to cool (about 45 min) Once they are cooled sufficiently, pick the meat off the bone and refrigerate covered in a bowl. Add tomatoes, and frozen corn and simmer another hour. Half an hour before serving, add the other two bouillon cubes, the reserved chicken meat and dry noodles. Simmer for 30 minutes and serve with crusty bread.
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