Chunky Vegetable Chicken and Barley Soup

The trick to making this soup chunky is to not chop the vegetables too small. Goes great with bread and butter on the side!

Ingredients:

• 2 Tbsp. olive oil
• 1/2 yellow onion
• 4 carrots, peeled and chopped
• 3 stalks of celery, chopped
• 2 bulbs green onions (about 8 actual green onions), chopped
• 2 large Russet potatoes, peeled and chopped
• about 40 oz chicken broth (see note at bottom)
• 1/2 bunch (about 12 leaves) kale, washed well and coarsely chopped
• meat from 2 chicken drumsticks (see note at bottom)
• 1/2 C. barley
• 1/4 tsp. salt
• 1/4 tsp. pepper

Instructions:

1. Heat oil in a large pot on medium-high heat. Add yellow onions and saute for about a minute. Then add carrots, celery, green onions, and potatoes. Mix around for another minute.
2. Add chicken broth and barley. Stir. Place lid on pot and bring to a boil.
3. Add kale and chicken.
4. Reduce heat and let simmer for about 45 minutes.
5. Add salt and pepper.

Note: I boiled two frozen chicken drumsticks in enough water to almost cover them (about 8 oz). When they were thoroughly cooked, I discarded the skin, fat, and bones and put the meat and broth (water) in the soup. So I only used 32 oz. broth at the beginning, but added the 8 oz of homemade broth to the soup when I added the chicken.