Prep 20 mins
Cook 1 hr
Intrigued by a packet of fresh poultry herbs I found at the store, this recipe uses Parsley, Sage, Rosemary and Thyme (which reminded me of the Simon and Garfunkel song, inspiring the name for this soup). Aside from the bouillon, there is no added salt needed, as the flavor is lovely without it.
- 1 whole rotisserie-cooked chicken, skinned, removed from bone and cut into small pieces
- 6 quarts water
- chicken bouillon, according to package directions (I use paste style, as it's less salty than cubes)
- 6 carrots, sliced into 1/2 inch pieces
- 4 celery ribs, sliced into 1/2 inch pieces
- 1 medium onion, chopped
- 1 1⁄2 cups pearl barley
- 2 teaspoons fresh parsley, chopped
- 2 teaspoons fresh sage, chopped
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- Bring water and bouillon to a boil, add all other ingredients and simmer for 50-60 minutes or until barley is tender.
This hit the spot. I used chicken stock instead of the water and cubes, used dry herbs and only made half the recipe. Delicious. Made for Belly Warmers: Soups and Stews Event '09. :)
I'm with January Bride, there is nothing better than soup. I loved the original recipe and I love JanuaryBride's slow cook method as well. I'll save them both. Thanks a bunch.
Made and reviewed for Spring PAC. . . This soup is simple and lovely. . .I am a HUGE soup fan and this was a nice change to my standard chicken noodle soup recipe. I threw a whole chicken in the crockpot with the onions, carrots, celery, 2 cups broth and 1/2 cup wine yesterday; cooked on low for 8 hours. Then today, I simply boiled the barley in the broth with the herbs (used dried) for 45 minutes, throwing in the veggies and chicken for the last 15 minutes only. This is a great soup to freeze since the barley will hold up well to reheating! Thanks!