Sauté onion in oil until translucent. Add vegetables and cook until soft but not mushy.
Place chicken in a mesh bag and add to the pot. Add water and salt and bring to a boil. Lower flame and simmer for one hour. Add barley and cook for another hour.
OPTIONAL: If chicken bottoms were used, pull apart into pieces and add to the soup.
Directions
Credits
Description:
Photography and Styling by Chay Berger
Assisted by Nina Braun









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