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Back when I used to eat more grain, I added whole grain barley (not "pearled")--and later in the process, fresh dill fronds--to my chicken soup. Perhaps I was unknowingly in some sort of Scandinavian phase ;-) It was delicious.

I learned through trial and error that chicken soup becomes sickly sweet if you add too much root vegetable (onion, carrot).

My mother added parsnip to her chicken soup. Not too much, but it gave a nice anise-like flavor.

I like to cook, but I find nothing is more of a PItA than fixing chicken soup or bone broth!
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