- Jewish Learning
Creamless Cream of Chicken Soup I’ve been waiting for the perfect moment to share this recipe with you. It’s the perfect soup to have in the freezer for an emergency supper, since it’s a meal in one.
3 onions, diced
oil, for sauteing
1-2 carrots, cut into chunks
2 chicken cutlets
1 cup barley, such as Glicks Pearl Barley
2 tablespoons salt
water to cover, plus 2-3 cups
In a large soup pot, sauté onion in oil till translucent.
Add remaining ingredients.
Bring to a boil and then reduce heat to a simmer. Cook for two hours.
Remove chicken cutlets from the pot and shred with a fork.
Return to pot and cook for another three hours.
Photography: Daniel Lailah Styling: Amit Farber
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