Title: Chicken Soup
Categories: Soup
Yield: 12 Servings

2 (2-lb) chicken fryers
4 qt Water
4 Carrots; chopped
6 Ribs celery; chopped
1 lg Onion; chopped
1/2 c Pearl barley
1/2 c Long grain rice
2 ts Salt
1/2 ts Pepper

Bring all ingredients except rice to a boil in water and simmer for 1-1/2
hours or until chicken is done. Remove chicken and add rice to broth. Cook
15 minutes longer. Debone chicken, cut up meat and add to soup. Add more
water if necessary.

N.R. HOSEY

MARVELL, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.