1 quart frozen homemade chicken stock (sensing a trend here? the homemade stock?)
1 quart water
1 half very large onion, diced and sauteed until goldenish
3 peppers, cored and diced
1/2 cup barley
2 cups cooked chicken, chunked
salt and pepper to taste
It was my lunch and a snack for my husband, and will be supper real-soon-now. Could have been enriched (if I had wanted to) with some chopped celery and carrot, and even a can of Ro-Tel with cilantro and lime juice, but today the stomach wanted simple and gentle.
The pot is perfect for this kind of thing. And it fits inside the 8 quart pot for storage. Very happy with new soup pot.