Money Saving Chicken Soup
celery, carrots & onion
rosemary, thyme, oregano, parsley
Put the chicken bones in a large pot and cover them with cold water. Slowly bring to a boil, cover, and simmer slowly for at least two hours.
Remove the bones from the pot, cool, take the meat off the bones and set aside.
Add 1/2 cup pearl barley to soup.
Chop about 1 1/2 cups carrots, 1/2 a head of celery (about 2 cups), 1 medium onion, 2 cups cabbage and 2 cloves garlic and add to the soup pot. Simmer for 20 to 30 minutes. Season soup with your favorite dried or fresh herbs, rosemary, thyme, oregano, parsley and/or cliantro. After a few minutes, taste the broth and adjust the flavorings. Salt & pepper to taste.
Boil 3 cups of pasta and drain, add pasta to individual soup bowls and ladle hot soup over the noodles.