1 lb. chicken necks
6 c. water
Salt & pepper (optional)
1 (16 oz.) can crushed tomatoes
1/2 c. dry white wine (or water)
2 med. onions, chopped
1 c. thinly sliced carrots
3/4 c. thinly sliced celery
6 tbsp. med. uncooked barley
3 tbsp. chopped fresh parsley
1/2 tsp. each dried thyme & savory leaves
1/2 c. fresh or frozen peas

Cover the chicken necks with water. If desired, add pepper and 2 teaspoons salt. Cover and simmer 1 hour or more. Strain and chill the broth until fat hardens on surface and can be easily removed and discarded. Pick meat from chicken necks; discard skin and bones. Cover and refrigerate meat.

Heat broth to boiling. Stir in remaining ingredients, except peas and chicken meat. Cover and simmer 1 hour. Stir in chicken meat and peas. Simmer uncovered 5-10 minutes. Makes 8 servings. 139 calories per serving.