Chicken Noodle Soup
Chicken Soup for the Soul
1 whole chicken
2 quarts chicken stock
3 stalks celery, chopped
3 carrots, peeled and chopped
2 potatoes, peeled and chopped
1 rutabaga, peeled and diced
1 cup barley, soaked overnight (or quick barley)
2 tablespoons flour
2 tablespoons olive oil
1. Boil chicken in chicken stock until cooked. Remove chicken from stock and let cool.
2. In a separate pan, heat olive oil. Add carrots, celery, rutabaga, and potatoes. Sauté over high heat, add flour to make a roux, then pour the hot chicken stock in slowly.
3. Add barley and cook until veggies are tender.
4. Remove skin from chicken and dice up the meat. Add to the soup.