Salsa and chili powder add spice to this chicken stew, but probably not too much for timid tasters or kids. If you want to kick up the heat, use a hot salsa and a dash of hot sauce or ground red pepper.
'I found this hearty stew recipe in an old cookbook purchased at a flea market,' recalls Judy McCarthy of Derby, Kansas. 'The blend of beef and barley really hits the spot on cool days.'
'My husband and I enjoy visiting the apple orchards in nearby Nebraska City,' explains Carol Mathias of Lincoln, Nebraska. 'We always buy cider to use in this sensational slow-cooked stew.'
To make the soup ahead, omit the pasta and refrigerate or freeze the soup. As the soup reheats over medium heat, cook pasta separately according to package directions, then stir it in shortly before serving. Use leaves from celery stalks as a garnish.
