1½ thin sliced chicken breasts in ½ inch chunks
2 tbsp olive oil
1 med Potato diced
2 med Carrots diced
1 med Onion diced
1 pint Wally’s Chicken Stock
1 tbsp. Wally’s seasoned and dehydrated ground tomato powder
½ cup barley
3 pints water
Salt and pepper to taste
In a medium pot, add oil chicken, onion and salt and pepper
Brown on a medium heat until onions are cooked through
Add water, stock and tomato and bring to rolling boil
Add barley, reduce heat and simmer for about 10 minutes
Add potatoes and carrots, bring back to boil then reduce heat and simmer for about 2 hrs
SOUP is now ready to serve, about 4 portions.
The homemade ingredients used in this recipe may be substituted with similar store bought products, however quantities may have to be adjusted for your taste preferences. Peas and celery may also be added but care should be exercised to avoid overcrowding the liquid which could cause thickening and a subsequent reduction in the liquid.
Recipe credit: Recipe by DORIS PAUL. Makes about 2 U.S.quarts or 2 litres
Prepared, tried and tested by: Wally Paul
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