Carolyn's Chicken Soup

January 2015

You will need 3 or 4 chicken thighs with skin and bone   

 Celery 
 Carrots  
 One onion  
 One can of chicken broth  
 One box of Quaker Quick Barley   
  
This is how to make chicken soup  
 
 5 cups of water in a large pot  

 3 large chicken thighs  


 Bring to a boil to cook chicken on medium heat  

 While chicken is cooking, cut 1/2 onion and dice it,  3 or 4 carrots diced, 3 or 4 celery stalks diced, 
depending how many veggies you want, 1/2 cup Quaker quick Barley (comes in a box or a bag)
Check your chicken- if done, take chicken out of water to cool. Put in your onions, carrots, celery, and barley
and a can of chicken broth. Salt and pepper to taste or not.

While veggies cook take chicken and skin off bone. Cup up chicken pieces. Place bone and cut up chicken back in pot to cook.
Throw skin away. Cook till all veggies are soft. Take bone out and throw away. Let chicken soup cool.

Skim off fat as best as you can. You can eat some now or refrigerate after it cools, then skim off fat.

That's it!! Enjoy and get well!!