Sunday Chicken Soup - cooking recipe

Ingredients

1 Tbsp. olive or salad oil
2 large carrots, sliced 1/4-inch thick
2 medium size celery ribs, sliced 1/4-inch thick
1 medium size onion, chopped
1 (3 1/2 lb.) broiler-fryer
1/2 c. barley
1 3/4 tsp. salt
1 tsp. chicken flavor instant bouillon
1/4 tsp. pepper
1 (14 1/2 to 16 oz.) can stewed tomatoes
1 small head escarole (about 1 lb.), coarsely chopped

Preparation

About 2 1/4 Hours Before Serving or Early In Day:
In 8-quart Dutch oven or saucepot over medium-high heat, in hot olive or salad oil, cook carrots, celery and onion, stirring frequently, until vegetables are golden.