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Ham Bone Soup | Chicken Soup - Alice Kuhar's Recipes

1 Cup quick cooking barley
1 Ham bone, or smoked butt
4 Quarts water
1 Cup diced celery
1 Cup sliced carrots
1 Can (15oz.) sweet peas,
Place barley, ham bone and water in a soup kettle and bring to a boil. Lower flame and simmer soup for 1 hour or until barley is tender. Add celery and carrots and cook about 45 minutes longer. Add sweet peas, drained, and heat several minutes longer.

4 –5 lbs. Chicken (cut-up) with skin on
6 Quarts water
3 Stalks celery, chopped
1 Bunch parsley with root
5 Large carrots, cleaned & chopped
1 Teaspoon black pepper
1 Teaspoon coarse pepper
2 Teaspoons salt
3 Teaspoons canned tomatoes
Wash chicken in cold water. Put into a large soup kettle with 6 quarts water, bring to a boil then simmer for 2 hours, skimming off any foam. After 2 hours, add vegetables and simmer 1 hour longer. Remove parsley and remove chicken from bones, cut up chicken meat into bite-sized pieces and return to soup.

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