Cheryl’s World’s Best Chicken Soup

 

2 pounds chicken with skin on, prefer legs, thighs or wings

1/2   pound baby carrots

1 large onion

1 package Barley/Lima Bean dry mix (Manischewitz or Streit’s)

(addl dry navy bean and/or barley as you prefer, if you want really thick.

6 kosher Telma consomme chicken cubes or powdered soup equivalent.

1/4 teaspoon garlic powder

 

Spray the bottom of a large soup pot with PAM.

Place all ingredients into the pot.

Fill the pot with water to the 4-quart line.

Cover and bring to a full boil.

(This also can be made in a crockpot at 8 hours low.)

 

Once it starts boiling, lower the heat to low or simmer.

 

Leave the lid on and let the soup cook for two  hours or until the chicken is ready to  fall off the bone and the vegetables become tender. 

Remove from flame.

 

Once the soup has cooled for at least a half hour, remove bones and skin and cut the chicken and vegetables into smaller pieces.

 

Refrigerate until well chilled. Then, skim all the fat from the top. Reheat as needed and add water, when needed,  to make it the desired consistency.

Serves 10-12