Recipe for Chicken Barley Soup


2 quart water
2 lb chicken necks, skinned
16 oz can sliced tomatoes
1 cup sliced celery
1 cup sliced onions
1 cup sliced carrots
1/4 cup chopped parsley
6 tablespoon barley
1 bay leaf
1/4 teaspoon marjoram


Bring water to a boil. Add necks and return to boiling. Skim as needed. Add remaining ingredients, cover and simmer 1 hour. Remove necks and refrigerate until cool enough to handle. Remove meat from bones and add to soup. Simmer until chicken is heated through and soup is hot. Befroe serving, skim fat and remove bay leaf.

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