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Menu Plan for Fall II: Week 6, Sunday

Chicken and Barley Soup with Homemade Chicken Stock
Individual Apple Crisps

Cooking time: 90 unattended minutes for stock; 60 minutes for menu
Cooking schedule: see below for instructions

       Everyone knows Beef Barley Soup - Why not Chicken Barley? 
Make the stock earlier in the day, then chill to remove the fat - although using parts instead of a whole chicken, there wasn't much fat.  I'd skip this step next time.  You can substitute purchased chicken stock.
This makes enough soup for 2 meals (and maybe a lunch).  Serve soup with crackers (savory biscuits).

Chicken Vegetable Barley Soup

Total time: 120 minutes
    You can use a whole fryer or any chicken parts to make stock.   If you use a whole chicken you should have stock left to freeze for other uses. The barley that I get is (I think) partially pre-cooked so it cooks in about 20 minutes. Regular pearl barley takes about 45 minutes.

Chicken Vegetable Barley Soup  Ingredients:

Chicken Barley Soup Instructions:

Individual Apple Crisps

Total time: 45 minutes
  apples    These little Crisps are quick to go together and bake in just 30 minutes. Perfect to have in the oven while you eat a leisurely dinner.  Serve with a scoop of vanilla ice cream or yogurt if you like.  I use small baking dishes that are about 4" (10cm) in diameter. Granny Smith, Golden Delicious, Pink Lady are all good apple choices.

 Ingredients:

Individual Apple Crisps Instructions:

Note:  If you use individual baking dishes, put them on a baking sheet to make handling easier.

Cooking Schedule: 90 minutes for stock
60 minutes for soup

Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium stock pots, strainer, baking dish or
dishes, medium bowl, pastry cutter or forks
Earlier in the day - if making stock
Cut the vegetables
Put everything for stock in pot, cover / water
Cover, simmer
When done: strain, discard bones, vegetables
Chill stock to remove fat if needed
Refrigerate chicken until needed
Dinner time
Put stock in soup pot, heat to boiling
Slice carrots, add
Slice celery, add

Chop onion, add
Drain corn, add
Add barley, cover, simmer
Turn oven on, 375F (185C)
Butter baking dishes
Mix sugar, spices, flour, oats
Cut in butter
Slice apples, arrange in dish(es)
Sprinkle crumble mix on apples
Bake apple crisp, set timer
Cut up chicken, add to soup
Drain tomatoes, chop, add to soup
       15 minute break while soup finishes
Check soup, make any desired adjustments
Serve soup
Remove apple crisp when done
When finished with soup, serve apple crisp