🫙 From the Spice Rack
Kathi's Tomato, Barley, and Chicken Soup
3 c Chicken Stock 28 oz Tomatoes, chopped 2 c Carrots, diced 1/2 Onion, chopped 2 tb Garlic, minced 1 tb Oregano, crumbled 1 tb Basil, crumbled 1 t Chinese Hot Mustard 8 Chicken Le...
chinesemaineasy
Ingredients8 items
Ingredients
- 3cup chicken stock
- 28oztomatoes, chopped
- 2cup carrots, diced
- 1/2onion, chopped
- 2tbsp garlic, minced
- 1tbsp oregano, crumbled
- 1tbsp basil, crumbled
- 1tsp chinese hot mustard
Directions
- 1
3 c Chicken Stock 28 oz Tomatoes, chopped 2 c Carrots, diced 1/2 Onion, chopped 2 tb Garlic, minced 1 tb Oregano, crumbled 1 tb Basil, crumb
- 2
Add salt and pepper to taste
- 3
Brin the mixture to a boil, and simmer, covered, stirring occasionally, for 45 minutes
- 4
Uncover and simmer for 30 minutes more, or until the soup is thickened
- 5
Transfer the chicken with tongs to a work surface, and let it cool until it can be handled
- 6
Remove the meat from the bones, add to kettle, and reheat the soup
- 7
Source: Gourmet Magazine, October 1993