Chicken Barley Soup
Soup and sandwiches are a great weeknight dinner. I like to make chicken broth and freeze it in soup-size portions so I can quickly pull out enough for a pot of soup like this.
6 cups chicken broth
1/2 cup barley
1 carrot, peeled and diced
1 turnip, peeled and diced
1/2 cup diced onion
1 celery stalk, diced
salt and pepper to taste
Bring the broth to a simmer and add the barley (after rinsing). Simmer slowly for 20 minutes, then add the rest of the ingredients and simmer another 20-30 minutes. Taste and adjust, of course.
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