Barley adds a nutty flavor and chewy texture to this heartwarming chicken soup. Serve hot on a blustery day.
8 cups water
1 fresh whole chicken
1 onion, sliced
1 celery rib, chopped
1 parsnip, trimmed and sliced
1 cup barley
1 teaspoon crushed dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup shredded carrot
Boil water in a large stockpot and add chicken; simmer until tender, about 45 minutes.
Remove from heat and let cool enough to handle. Remove bones and skin from chicken and discard; skim fat from surface of broth.
Return chicken meat to stockpot and add onion, celery, parsnip, barley, basil, salt and pepper. Simmer until barley is cooked, about 45 minutes. Garnish with carrot to serve.
Makes 6 servings.