For a richer flavor, use chicken broth instead of water. Add a pinch of red pepper flakes for a little heat. Garnish with fresh parsley or a dollop of sour cream or Greek yogurt.
A heartwarming and rustic soup, perfect for chilly evenings. This hearty concoction features tender chicken, wholesome grains, and a medley of colorful vegetables simmered in a rich tomato broth. It's a comforting and satisfying meal that's sure to become a family favorite.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook, stirring occasionally, until softened and lightly browned (about 5-7 minutes).
Place the chicken drumsticks in the pot and cover with water. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the chicken is cooked through and the meat is easily removed from the bone.
Remove the chicken drumsticks from the pot and set aside to cool slightly. Skim any excess fat from the surface of the stock. Once the chicken is cool enough to handle, remove the meat from the bones and shred or chop it. Return the chicken meat to the pot.
Add the uncooked barley and elbow macaroni to the pot. Stir in the frozen cauliflower and broccoli, frozen corn, whole peeled tomatoes (crushing them slightly with your hands as you add them), and tomato sauce.
Bring the soup back to a simmer. Reduce heat to low, cover, and cook for 30 minutes, or until the barley is tender and the flavors have melded together. Stir occasionally to prevent sticking.
Serve hot and enjoy!
For a richer flavor, use chicken broth instead of water. Add a pinch of red pepper flakes for a little heat. Garnish with fresh parsley or a dollop of sour cream or Greek yogurt.
Darien Runolfsdottir
May 12, 2025My kids loved this! I was able to sneak in a bunch of veggies they wouldn't normally eat.
Ernesto Tromp
Apr 24, 2025So easy and comforting! Perfect for a busy weeknight.
Miller Kautzer
Mar 20, 2025I added some Italian seasoning and it was delicious. Definitely making this again.