Recipe: Polish Chicken Soup

Cook a large fat CHICKEN in 3 quarts of water; add 1 onion, 2 carrots and 2 stalks of celery cut into small pieces and 1 cup of pearl barley. Let all cook until tender. Remove the CHICKEN; season the SOUP to taste with salt and pepper; add some chopped parsley and serve hot with the CHICKEN.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)