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Braising the chicken gives this soup extra depth of flavor.
2 tablespoons oil
2 chicken bottoms
1 large onion, diced
2 carrots, peeled and sliced into thin rings
2 zucchini, peeled and chopped
1 tablespoon salt
1/2 teaspoon pepper
2 teaspoons rosemary
2 teaspoons Lipton Onion Soup Mix
2 cubes Gefen Frozen Garlic
8 cups water
1/4 cup Glicks Barley
In a large pot over high heat, heat oil. Sear chicken for five minutes on each side, until beginning to brown. Remove from pot and lower heat.
Add vegetables to the pot and sauté for 15 minutes. Stir in spices, soup mix, and garlic. Using a metal spoon, deglaze the bottom of the pot. Add water and mix.
Return chicken to the pot and bring to a boil. Lower heat and simmer for one hour.
Stir in the barley and cook for 30 minutes.
Remove chicken from pot and discard the skin and bones, then cut up into small pieces and return to pot. Cook for 10 minutes.
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