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, pepper, and chicken stock concentrate to stock pot and stir.

5.) Boil on medium high heat for 30 minutes.

6.) After cooled, separate chicken and discard everything but the meat.

7.) Chop chicken meat into ¼” pieces and add to stock pot.

8.) Add 10-minute barley.

9.) Simmer on medium heat for 10 minutes.

10.) Add salt or pepper (to your tastes.)

11.) Let simmer another 5 minutes and serve.

Yields: 8-10 servings.