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Randy Raucous Rooster Soup

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5 from 1 reviews

Ingredients

Scale
  • 1 rooster or small chicken, cup up
  • 1 bay leave
  • 8 cups water
  • 1 1/2 cups chopped celery
  • 1 small bag of baby carrots
  • 1 t herbes de provence
  • 1/2 cup instant barley
  • 1 t salt
  • bouillon cube (optional)
  • fresh ground pepper to taste

Instructions

  1. Cook the chicken or rooster in water with the bay leaf for about 3 hours on simmer
  2. Let cool, remove chicken and take the meat and skin off the bones, shredding it into smaller pieces
  3. Saute the celery and carrots in a little olive oil for about 10 minutes in a large pot
  4. Add the broth and meat, herbes de provence, barley, salt and bouillon cube (if desired)
  5. Simmer for another hour or so

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