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Chicken-Barley Soup

Yield 8 servings (serving size: 1 1/2 cups)
This soup has gone through a lot of changes--more potatoes, different spices--but everybody still likes it. You can take it on camping trips. We freeze it, and it thaws out by the time we're ready for dinner.

Ingredients

  • 4 1/2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon poultry seasoning
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • 3 pounds chicken pieces, skinned
  • 1 bay leaf
  • 1 cup diced carrot
  • 1 cup diced celery
  • 1 cup diced peeled potato
  • 1/2 cup diced onion
  • 1/2 cup diced green bell pepper
  • 1/2 cup uncooked pearl barley
  • 1 (28-ounce) can diced tomatoes, undrained

Nutrition Information

  • calories 249
  • caloriesfromfat 24 %
  • fat 6.5 g
  • satfat 1.8 g
  • monofat 2.2 g
  • polyfat 1.6 g
  • protein 26.6 g
  • carbohydrate 20.8 g
  • fiber 4 g
  • cholesterol 73 mg
  • iron 2.4 mg
  • sodium 546 mg
  • calcium 58 mg

How to Make It

  1. Combine first 8 ingredients in a 6-quart pressure cooker. Close lid securely, and bring to high pressure over high heat (for about 13 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 17 minutes. Remove from heat; let pressure drop. Remove lid. Remove chicken from cooker; cool slightly. Remove chicken from bones, and shred with 2 forks. Return shredded chicken to cooker. Stir in carrot and remaining ingredients. Close lid securely, and bring to high pressure over high heat (about 7 minutes). Adjust heat to medium or level needed to maintain high pressure; cook 3 minutes. Remove from heat; cool under cold water. Remove lid. Discard bay leaf.