Old World Chicken Soup

As our tastes evolve we always seem to come back to chicken soup. The warmth of garlic, the earthiness of the vegetables, and the undeniable comfort of the chicken. I have made it quite a lot and like it best in this recipe therefore I think you will too. The ultimate in comfort foods and a great way to uplift, chicken soup cannot be beat.

Ingredients:

• 8 Chicken Thighs

• 1 large yellow onion

• 7 medium sized carrots

• 5 stalks of celery

• 4 pieces of dried seaweed

• 1 tablespoon dried oregano

• 1 teaspoon dried savory

• 1 teaspoon seasoning salt

• 2 bay leaves

• 1 cup of barley pearls

• dash of cayenne pepper

• 5 garlic cloves

Instructions:

1. Start by putting a large stock pan on the stove on med high heat. Add olive oil into the pan, and add the raw chicken thighs while seasoning it with seasoning salt, oregano, pepper, basil, and cayenne. Let the chicken cook on one side until browned.

2. Start instant pot for barley. Rinse barley, add it to instant pot with 3 cups of water for 40 mins. on the pressure cooking setting.

3. Chop all vegetables in bite size pieces. After chicken is cooked, take the chicken out of the pot in a glass dish. After that, add vegetables to same pot. There should be fat in the bottom of pan from the chicken thighs. Cook on med low until vegetables are still firm but slightly soft on outside.

4. Add chicken broth to cover vegetables. Bring the soup to a slow boil. Add chicken by pulling it into smaller pieces.

5. Add garlic by using garlic press to soup. Stir in well.

6. The soup is finished and ready to eat.