MARTHA’S CHICKEN SOUP
YOU WILL NEED:
3 CANS OF CHICKEN BROTH
ONE 28 OUNCE CAN OF CHOPPED TOMATOES, INCLUDING THE JUICE
4 CARROTS, SLICED
1 LARGE ONION, DICED
2 TBS GRATED, PEELED FRESH GINGER ROOT
2 TBS MINCED GARLIC
1 TBS DRIED OREGANO
1 TBS DRIED BASIL
1 TBS DIJON MUSTARD (NOT DRY)
4 CHICKEN BREAST HALVES (NOT BONED)
½ CUP BARLEY
1 CUP DRY WHITE WINE
DIRECTIONS:
IN A LARGE KETTLE, COMBINE ALL INGREDIENTS AND PEPPER TO TASTE. BRING TO A BOIL AND SIMMER, COVERED, STIRRING OCCASIONALLY, FOR 45 MINUTES. SIMMER THE SOUP UNCOVERED FOR ANOTHER 30 MINUTES. REMOVE THE CHICKEN PIECES WITH TONGS AND COOL UNTIL IT CAN BE HANDLED. REMOVE MEAT FROM BONES AND ADD TO KETTLE.
SERVES 6.
THIS RECIPE IS FROM LISTENER MARTHA TETREAULT
NEXT WEEK: STROMBOLI
