Herbs enrich not-from-scratch chicken soup
Homemade chicken soup is one of my family's favorites, and I try to make the soup hearty so it passes muster as a dinner entree, especially on cold nights.
I don't always have time for the full-blown, from-scratch soup, which takes hours to make, strain and cool properly, so I came up with a somewhat quicker version that uses store-bought broth and is enriched with dill, barley and aromatic vegetables.
Article Comments
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked.
If a comment violates these standards or our terms of service, click the "flag" link in the lower-right corner of the comment box. To find our more, read our FAQ.