Rotisserie Chicken Barley Soup
Rotisserie Chicken Barley Soup by Keith Schulz Ingredients & preparation: 1x Whole Rotisserie Chicken. 1x Medium Red Onion, chopped. 1x Cucumber, I use English Cucumber, quartered and sliced ⅛” thick. 1x Large celery stalk, diced. ¾ Cup Baby Carrots, sliced ¼” thick. 1x Large Russet Potato, cut into ¼”-½” cubes. 1-2 Sprigs Rosemary, de-stemmed and minced (or add any other herbs you like.) 2 teaspoons coarse or kosher salt. 1 teaspoon ground black pepper. 2 teaspoons Garlic Powder. 2 Tablespoons Chicken Stock Concentrate. (Ex: Better than Bullion Chicken) ¾ Cup 10-minute Barley, I use Trader Joe’s brand. Cooking Instructions: 1.) Place Chicken in a large stock pot and cover with water (approximately 8-10 cups.) 2.) Boil on medium high heat for 30 minutes. 3.) Remove chicken from stock pot (and all bits, bones, and pieces that fell off) and set aside to cool. 4.) Add onion, cucumber, celery, carrot, potato, rosemary, garlic powder, salt, peppe...