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.
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
How to Make It
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.
This has definitely been my favorite soup for many years! My friends and family ask for it often . Not only is it easy to make, it's versatile and freezable. I like to add fresh thyme and parsley and I do not use the pressure cooker.
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