A bowl of our hearty barley chicken potato soup for lunch served along with a slice of your favorite bread and your hunger pangs will be replaced with a nice warm full feeling in your tummy.
- 1/4 cup canola oil
- 2 cups onion coarsely chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 5-6 potatoes chopped
- chicken (leg, thigh, drumstick)
- 1 quart (or more) water
- 1 tbsp barley
- 2 tsp salt
- 1/4 tsp black pepper
- 1 tsp marjoram
- 1 tsp dill seeds
- 1/2 tsp paprika
In a wok or big frying pan,add oil and the onions, carrots, celery, and potatoes. Saute all until the onions are translucent.
Add water, salt, pepper, marjoram, dill seeds, paprika, barley, and the chicken piece(s).
Cook bringing to a boil, cover and let continue boiling for about 5 minutes after which reduce the heat to simmer.
Cook for about an hour until potatoes and carrots are tender yet firm. Turn heat off and remove soup from stove, serve with your piece of bread and enjoy!