1st Appetizer recipe contest entry: Joanne’s Fat-Free Chicken, Vegetable, Rosemary, Barley Soup

May 10, 2012 at 1:31 pm (News and Events) (, , , , , , )

The story behind this is that I grew a wonderful huge rosemary plant one summer and wanted to do something to use it up. This was an experiment that my family loved, and now I make it both summer and winter whenever fresh rosemary is abundant.

Joanne’s  Fat-Free Chicken, Vegetable, Rosemary, Barley Soup
(Start the day before and freezable)

4 chicken leg and thigh quarters, cover with water
(You can use breasts, however thighs are more flavorful and don’t dry out with cooking)
Add three cloves of garlic, crushed
One onion peeled, but not chopped
2 stalks celery cut in half, sliced
1 fresh Rosemary stalk
28 oz. whole or chopped tomatoes( use 1 lb. fresh peeled if summer)
Water to cover all
2 tablespoons  Le Gout chicken base
1/2 cup barley
½ bag Schwann’s mixed vegetables
(You can use other brands but good ingredients for this are important)

 Cooking Instructions:

  • Sautee garlic in large pot
  • Boil together 4 chicken leg and thigh quarters, cover with water, one onion peeled but not chopped, 2 stalks celery cut in half, 1 fresh Rosemary stalk
  • After mixture boils, add 28 oz. whole or chopped tomatoes, 2 tablespoons Le Gout chicken base
  • When chicken is done, cool and refrigerate
  • The next day, skim all fat from top of pot
  • As you begin to heat pot, debone all chicken
  • Put chicken pieces back in pot and ½ bag Schwann’s mixed vegetables (still frozen)
  • Also cut up whole celery (do not put in celery skin), remove whole onion unless you want to cut it up and leave in soup
  • Bring to boil and add 1/2 cup barley
  • Turn to simmer and cook one half hour

Healthy and good and you can freeze some for later and it will be just as good!
Be careful of the chicken used—make sure it is very fresh!!


1 Comment

  1. Gquealy said,

    This looks delicious! I’ll have to try it out.

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