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| Chicken Barley Soup
2 quarts of water
2 pounds of chicken necks, skinned
one 16 ounce can of sliced tomatoes
1 cup of sliced celery
1 cup of sliced onions
1 cup of sliced carrots
1/4 cup of chopped parsley
6 tablespoons of barley
1 bay leaf
1/4 teaspoon of marjoram |
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Place water in soup pot and bring to a boil. Add chicken necks and return to a boil. Skim as needed. Add remaining ingredients, cover and simmer for 1 hour. Remove chicken necks and refrigerate until chicken is cool enough to handle. Remove meat from bones and add to soup. Simmer until chicken is heated through and broth is hot. Before serving, skim fat from surface of soup and remove bay leaf. Serves 4.
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