Recipe by Chaya Ruchie Schwartz

Dinner in a Bowl Soup

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Meat Meat
Easy Easy
12 Servings
Allergens

Contains

- Gluten
3 Hours, 30 Minutes
Diets

No Diets specified

While living in Eretz Yisrael, on one of those bone-chilling days, I called my sister desperately for an idea for a “comfort soup.” A little while later, the fragrant smell alone had made me feel warmer!

Ingredients

Soup

  • 1/2 cup barley

  • 2 thick chicken cutlets

  • 14 cups (3 and 1/2 quarts) water

  • 2 tablespoons salt

  • pepper, to taste

Directions

1.

In an eight-quart pot, on a medium flame, sauté shredded carrots and garlic until wilted and fragrant, stirring constantly for about 10 minutes. Add the rest of the ingredients and bring to a boil. Lower the flame and cook for an additional three hours.

2.

Take out cutlets and shred. Return to the pot and continue cooking for another 15 minutes.

Notes:

My kids love when I serve this with baguettes so they can dip them into the soup. Now that’s definitely a complete supper!

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Dinner in a Bowl Soup

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