This soup is so hearty and great if you are having a crowd on a cold day. I put regular dried black beans in and they were fully cooked within 2 hours.
Rhubarb is a species of plant that has pinkish stalks that are crisp like celery with a strong, tart taste and is often prepared as though it were a fruit. I decided to turn it into jam and thus became the inspiration to this salmon dish!
This soup has so much flavor because you brown the chicken and vegetables first and the barley only takes 30 minutes to cook! Make sure the skin on your chicken is minimal so your soup doesn’t come out too oily.
If you have leftover chicken soup, this is an amazing way to have an entirely new dish. Strain the soup and use it like stock. Discard the vegetables and keep the chicken!! Feel free to add rice noodles, or rice to make it more filling but a few bowls of this hearty goodness and you will never look at leftover chicken soup the same again!
Only add salt at the very end or when ready to serve. Chicken stock is the staple and base to every great soup. A soup can be ready in minutes if it has a good chicken stock as the base.