Roasted Vegetable and Barley Soup

1 Whole Rotisserie Chicken Carcass

2 to 3 Large Carrots

4 to 5 Cloves of Garlic

2 Large Onions (quartered)

4 to 5 Stalks of Celery

1 & 1/4 Cups of Pearled Barley

Salt and Pepper

Olive Oil


Place the remaining vegetables, except the barley, in an open roasting pan.

Bring to a boil, then simmmer for several hours.

Preheat oven to 400 degrees.

In a large pot, cover the chicken carcass with cold water.

Add 1 onion, 2 stalks of celery, carrots and salt and pepper (to taste).

Coat with olive oil, salt and pepper.

Roast in the oven for 45 minutes to an hour.

Remove the garlic when it is browned and continue to roast the other vegetables for another hour, until carmelized.

Remove the vegetables from the oven and allow to cool.

Puree the vegetables in a blender, adding some of the broth as you go.

Strain the broth, removing all of the solids.

Return broth to pan and add the barley.

Simmer for 45 minutes, until the barley is tender.

Add the pureed vegetables and mix thoroughly.

Add half of the shredded chicken meat and simmer.