Difficulty: Easy - for beginners
# 5 lbs hen or 5 lbs stewing chicken, cut up
# 3 quarts cold water
# 1/3 cup diced carrot
# 1/3 cup chopped celery
...# 1/3 cup chopped onion
# 1 teaspoon minced fresh parsley
# 2 teaspoons salt
# 10 cups chicken broth
# 3/4 cup pearl barley
# 3 large carrots, chopped
# 2 stalks celery, chopped
...# 1 large onion, chopped
# 1 medium potato, cubed
# 1 clove garlic, minced
# the chicken from the broth
# 1/2 teaspoon dried basil
# 1/2 teaspoon dried thyme
bring chicken and water to boil, skim off "scum" and then add the rest of the ingredients and simmer for 2 hours. Strain off broth and remove all the chicken, pick off bones etc and set chicken aside.
Cool the broth in fridge to remove fat or skim off top of soup when done.
The onion, celery and carrot from the broth become really mushy after 2-3 hours, so discard this with the chicken bones and start fresh when making the soup part.
Bring the broth to a boil. Add everything but the chicken and potato. Simmer for 25 min. Add chicken and potato and then simmer for 15 more min. (or so)
For the curry, I added three cubes of Golden Curry Sauce mix. I also ran out of carrots and celery (used it all in the broth) so I substituted chopped red and green pepper.