Randy Raucous Rooster Soup
  • 1 rooster or small chicken, cup up
  • 1 bay leave
  • 8 cups water
  • 1½ cups chopped celery
  • 1 small bag of baby carrots
  • 1 t herbes de provence
  • ½ cup instant barley
  • 1 t salt
  • bouillon cube (optional)
  • fresh ground pepper to taste
  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
Recipe by The Rocky Mountain Woman at https://therockymountainwoman.com/24435-2/